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Recipe by: amarilys
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See below ingredients and instructions of the recipe
4 oz Horseradish root (100g); Pickled beetroot is used,
-peeled and grated -omit vinegar)
12 oz Beetroot (350g); raw; cooked 1 tb Honey or Sugar (optional)
-or pickled, and grated (if 1/2 c Vinegar (100ml/4 fl.oz)
Peeling and grating horseradish root is a painful experience for the
root emits an extremely acrid smell when bruised. Peeling should
therefore done under cold, running water while grating and even
processing should take place in a well-ventilated room. Pure grated
horseradish, either bottled or frozen, has started to appear in
supermarkets. It makes an acceptable substitute.
Combine allingredients. Keep the mixture in the refrigerator in a
tightly sealed jar; the relish loses its hotness if kept open. It
should have a well-defined and strong kick which is inexplicable to
the uninitiated. It should `clear your tubes', allowing you to
appreciate the flavor of the fish.
From: In Search Of Plenty: A History Of Jewish Food Publisher: Kyle
Cathie Ltd. By: Oded Schwartz
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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