Carrot-Citrus Horseradish Relish

Locale: Ashkenazi

Source: Jeffrey Yoskowitz/Liz Alpern, The Gefilte Manifesto [p. 65]

Serves: 1 quart


  • 1 lb carrots, peeled and halved
  • 0.5 lb horseradish root, chopped coarsely
  • 0.25 c sugar
  • 0.25 c distilled white vinegar
  • 1 c water
  • 1 tbs grated lemon zest
  • 3.25 tbs fresh lemon juice
  • 0.5 tsp kosher salt


  1. Place carrots in a saucepan and cover with water. Bring to a boil, then boil for 5 minutes, until cooked through but not soft. Drain and put in the food processor. Add horseradish, and chop fine. Add lemon zest, lemon juice, and salt.

  2. In a small saucepan, put sugar, vinegar, and water, and bring to a boil for 3 minutes, stirring to dissolve sugar. With food processor running, gradually add vinegar-sugar mixture until chopped very fine and mixed to the right consistency.

  3. Refrigerate 24 hours before serving. Will keep in refrigerator for about three months.


  1. I had some trouble getting the horseradish ground fine enough. I tried using a hand blender on the result from the food processor, which helped a bit but not a lot. I suspect that the finer the horseradish is initially prepared, the smoother the final consistency. Perhaps it would help to pound the horseradish in a mortar, or run the relish through a food mill.


  1. 2017-10-06: