LIZ: The carrot served on top
of gefilte fish is sometimes called the yarmulke, but it always looks so limp
and sad, and it really has no flavor. This recipe combines the carrot’s color
with the classic gefilte condiment, horseradish relish. Each holiday, we’ve
given out a version of this recipe, and many devoted fans have been making it
every year. It’s also delicious in a Pickle Brine Bloody Mary (page 305). Feel
free to play with the ratio of carrots to horseradish for a milder or spicier
final product. If you don’t have a food processor, don’t be deterred. You can
make this recipe by finely chopping the carrots, grating the horseradish on the
small or medium holes of a box grater, and mixing it all together in a large
bowl with the other ingredients.
Makes about 1 quart relish
1 pound carrots, peeled and halved
½ pound peeled horseradish root, coarsely chopped
¼ cup sugar
¼ cup distilled white vinegar
1 cup cold water
1 tbsp grated lemon zest
3¼ tbsp fresh lemon juice
½ tsp Kosher salt
1) Place the carrots in a saucepan and add water to cover. Bring to a boil over high heat. Boil for about 5 minutes, until the carrots are cooked through but not soft. Drain the carrots and place them in a food processor along with the horseradish pieces.
2) Meanwhile, in a small saucepan, combine the sugar, vinegar, and cold water and bring to a slow boil over medium-high heat. Cook, stirring occasionally to dissolve the sugar, for 3 minutes, then remove from the heat.
3) Add the lemon zest, lemon juice, and salt to the food processor. With the motor running, slowly pour in the vinegar-sugar mixture. You do not want the relish to be soupy, so add the liquid a bit at a time and stop at the point when the carrots and horseradish are fully coated, shiny, and moist. You may need to stop and stir a few times to ensure that the horseradish is fully ground. Run the processor until the horseradish and carrots are evenly ground and as fine as your processor can get them.
4) Transfer the relish to an airtight container and refrigerate for at least 24 hours before serving with homemade (pages 162, 167, 172), or store-bought gefilte fish. Horseradish relish will keep in the refrigerator for about 3 months.
Excerpted from the book THE GEFILTE MANIFESTO by Jeffrey Yoskowitz & Liz Alpern. Copyright © 2016 by Gefilte Manifesto LLC. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Lauren Volo.