Eat a lot of chrein on Pesach? Prep it fresh and prep a lot.
Each Pesach, we consume copious amounts of chrein in our house. It just goes so well with matzah. And all Pesach foods, as a matter or fact. And mayonnaise, obviously.
Chrein consists of mainly cooked beets and grated horseradish.
Let the beets cool. Once cooled enough, run the beets through the food processor. I like to use what we call “the kugel blade”.
In a large bowl, place the shredded beets,prepared “marror,” and the rest of the ingredients (see recipe below).
- 2 cups cooked and shredded beets (about 3 medium beets or 4 smaller ones)
- ¾ to 1 cup processed horseradish
- ¼ cup sugar (or less. Depending on the beets. Some beets are so naturally sweet you almost don't need any sugar. I recommend adding the sugar 1 tablespoon at the time. )
- ½ cup vinegar (if you don't use vinegar on Pesach you can substitute with lemon juice)
- 1 teaspoon salt
- Combine all ingredients. Taste and adjust accordingly with more sugar, salt, or vinegar. See instructions above for prepping each ingredient.
Obviously you know how to make this EASY and tasty Cheryn bacause you grew up in Lugano where you had to prepare nearly everything by yourself…..right?
I love pesach chrain! I make tons of extra and freeze it. Last year it lasted until the middle of the summer. Yum!!
Hack for cooking beets quickly – use a pressure cooker! I did it once when my husband bought raw beets instead of cooked vacuum packed beets and it was an hour or two before Shabbos. It takes about 20 minutes if I remember correctly!
Tip from someone who learned the hard way- don’t overcook your beets- they turn brown.
Threw out about 18 beets…:(
I bake my beets, wrap each one in tinfoil, place in 9×13 with a little water, bake 425 2 hours, till soft, then they peel super easy
I make beets all the time. I cook them whole and doesn’t take longer than 40 minutes. What do you define as a long time? The longer you cook the mushier they will be…
In the olden days before prepared cooked packaged Beets I would peel and cook up the Beets for chrain. Now I use the packaged cooked Beets , tastes exactly the same and less mess for me!
I always tried to imitate store bought chrein and was unsuccessful, the homemade recipe felt to me like a nice beet salad but not like the prepared horseradish I’m used to all year round, until someone told me not to cook the beets, just freeze it well, and then defrost and shred it, it tastes delicious
Our family doesn’t eat gebroktz, however everyone luvs chrein and matzah! So we make it either 2 ways sans the water!!
Bake the beets
Cut tips off of beets and place in a 9×13 covered for around 2 hours 400″. Peel,cut into pieces and add to grated marror and the rest of ingredients. blend together.
Raw
Peel beets, rinse and dry very well. Add to grated marror with remaining ingredients and process till smooth for a gorgeous hot pink colour!
Njoy!!
Yeh if you want chrein that tastes like the store bought ones. Don’t cook it… I don’t even freeze it first. I peel them and do part in the small shred blade and part on kugel blade and then add rest of the ingredients and it’s delicious and tastes very similar to store bought!
I froze some prepared chrein for second days and once defrosted it actually tasted better than fresh !