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HORSERADISH – paleo recipe
Stav Kogan

HORSERADISH

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Servings: 4 servings
Calories: 3
Ingredients Method Nutrition

Ingredients
  

  • 6 tbsp (90 ml) filtered water
  • 1 tbsp (15 ml) white vinegar
  • ¼ tsp sea salt

Method
 

  1. COOKING INSTRUCTIONS Place the horseradish pieces in a food processor.
  2. Add a tablespoon/15 ml of water.
  3. Keep adding water by the tablespoon/15 ml until the horseradish is well ground. You may need more or less water. Be careful: Ground up horseradish is potent, almost like chopped onions. If your mixture gets too liquidy, strain some of the water.
  4. Add a tablespoon of vinegar and salt and continue to pulse to combine.
  5. Transfer the horseradish to an airtight jar. It will keep in the refrigerator for 2 to 3 weeks. CHEF’S TIP The vinegar will stabilize the degree of hotness. If you prefer hot horseradish, wait a minute or two; if you prefer mild, add vinegar right away.

Nutrition

Calories: 3kcalCarbohydrates: 1g

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