Freshly grated horseradish is a versatile condiment to have on hand. Use as is, or combine it with ketchup to create your own seafood-cocktail sauce.
Yield:
Makes 3 cupsIngredients
1 horseradish root, peeled and cubed
1 pound small turnips, peeled and thinly sliced
1 teaspoon salt
Freshly ground white pepper
1 teaspoon sugar
1 cup white vinegar
Instructions
1. Place the horseradish in the container of a processor. Add the turnips, salt, pepper, and sugar. Turn the processor on and slowly pour the vinegar through the feed tube. Whirl until almost puréed.
2. Transfer to a glass jar with a screw-top lid and refrigerate. It will keep for up to 6 weeks.
