Much Ado About Stuffing

Much Ado About Stuffing

Gefilteria’s Passover Gefilte fish and Carrot Citrus Horseradish

Grow and Behold is carrying Gefilteria’s passover gefilte fish is made from sustainably sourced whitefish, pike, salmon and steelhead trout. The whitefish and pike are from the Great Lakes and are best choice fish options according to the Sustainable Seafood Guide from the Monterey Bay Aquarium. The trout rates highly, too. The salmon sourcing varies depending on the season, but they “strive for the best Pacific or Canadian salmon available.” If you don’t want to make my homemade version  you can do the next best (or better if time is getting short). I am going to make their Carrot Horseradish, just as soon as I dig the horseradish root up from the herb garden!

The Gefilteria’s Carrot Citrus Horseradish at home

Yields about 24 oz. – Perfect for a 24 oz. loaf of Gefilteria gefilte fish
1 lb. carrots, washed, peeled, and trimmed
1/2 lb. horseradish root, washed, peeled, and trimmed, and cut into 1/2 inch pieces
1/2 cup sugar
1/2 cup kosher for Passover white vinegar
1 cup water
3 1/2 tablespoons lemon juice
1 tablespoon grated lemon zest
1/2 teaspoon salt
1) Place carrots in a saucepan and fill with enough water to cover them. Boil carrots until lightly cooked but not mushy (about 5 minutes, although times vary depending on thickness of carrots), drain and set aside.
2) In a separate saucepan, combine water with the sugar and vinegar. Heat until mixture arrives at a slow boil, stirring until sugar is dissolved. Remove from heat and set aside.
3) Place horseradish root in food processor with cooked carrots, lemon juice, lemon zest, and salt. Pulse processor, pouring vinegar solution into the processor gradually, making sure to stir ingredients between pulses. You do not want the mixture to be soupy, so add liquid only until the carrot-horseradish mix is fully coated, shiny and moist. Be careful not to put your face too close to the processor while taking the top off. It will be intense!
4) Place horseradish in a sealed container. Add more vinegar solution if mixture looks dry. Let it sit in the refrigerator for at least 24 hours before eating.

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