Polish Horseradish with Beets {Ćwikła z Chrzanem}
I am a big fan of horseradish as a condiment. Not only does it add flavor to various dishes like sausages, ham, potatoes, and sandwiches, but it also acts as a sinus decongestant. I always have a jar of it on hand, especially during the winter months.
One dish I particularly enjoy is ćwikła, which is a mixture of roasted shredded beet and horseradish. The beet helps to balance out the sharpness of the horseradish with a touch of sweetness and earthiness. If you're short on time, you can use store-bought horseradish.
My grandfather, Władysław, who was on my father's side, grew horseradish in his yard. It was incredibly spicy after being harvested. Grating it caused him to tear up, but the horseradish with beet dish he made was the best in the world. The spicy aroma filled the air.
Yields: 4 cups
One dish I particularly enjoy is ćwikła, which is a mixture of roasted shredded beet and horseradish. The beet helps to balance out the sharpness of the horseradish with a touch of sweetness and earthiness. If you're short on time, you can use store-bought horseradish.
My grandfather, Władysław, who was on my father's side, grew horseradish in his yard. It was incredibly spicy after being harvested. Grating it caused him to tear up, but the horseradish with beet dish he made was the best in the world. The spicy aroma filled the air.
Yields: 4 cups
Ingredients
- 2 horseradish roots (10 inch / 25 cm each)
- 1 tbsp of sugar
- Juice of 2 lemons
- 32 oz / 950 ml of sweet cream
- 2 pinches of salt
- 2 large beetroots, cooked
- 2 horseradish roots (10 inch / 25 cm each)
- Juice of 2 lemons
- 1 c / 240 ml of water
- 1 tbsp of sugar
- 2 pinches of salt
Prepared:
Horseradish with beets:
- 1. To prepare the creamy horseradish sauce, start by peeling the horseradish root and slicing it.
- 2. Then, add it to a blender along with the remaining ingredients. Blend everything until it's smooth.
- 3. Pour the sauce into jars and store in the refrigerator.
- 4. For the horseradish with beets dish, first, boil an unpeeled beetroot until it's cooked (around 45 minutes).
- 5. Once it's cooled, peel and dice the beet.
- 6. Next, peel the horseradish root and roughly chop it.
- 7. Add both the beet and horseradish to a blender along with the rest of the ingredients. Blend for 30 seconds until smooth.
- 8. Finally, transfer the mixture into jars and store in the refrigerator. Enjoy!
- 9. Note: Use as a condiment on a variety of dishes to add a spicy kick, such as sandwiches, meats, and boiled eggs.
Recipe Directions
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