Fresh Moror ~ Bitter Herb

Here is a recipe for a fresh and home-made alternative to a store bought horseradish preparation. Try this Moror recipe for your next Passover Seder meal.

Here is a recipe for a fresh and home-made alternative to a store bought horseradish preparation. Try this Moror recipe for your next Passover Seder meal.

I have never been much of a Horseradish fan and I don’t like Wasabi either. I think growing up we never ate it so I wasn’t accustomed to eating it. However, we are instructed in the Torah to eat bitter herbs for Passover and most people choose Horseradish as their bitter herb. There are other possibilities such as mature dandelion greens which are loaded with beneficial nutrients but are bitter-tasting. Young tender dandelion greens are much better but the old ones would work well for Passover.

In the past I would just purchase a small jar of prepared horseradish sauce and use it for the Pesach (Passover) meal. Last year, I actually read the ingredient list on the back of the jar label. Urghhhhhhh lots of nasty stuff in there. I decided to make some fresh, for the very first time. I left the store with the fresh horseradish root (a piece about 5 or 6 ounces in weight) and two small fresh beets.Buy small beets which are more tender. Larger beets are older and they could be pithy.

Here is what I did.

I cut the tops off of the beets leaving 1 inch of stem on top. Then I washed the beets and placed them whole in a small pot covered with water. I boiled them for about 3o minutes until they were tender. I strained them and allowed them to cool. While they were cooling, I washed and peeled the horseradish root and cut it into small chunks. The chunks were processed in our food processor and removed to a small mixing bowl.

When the beets were cool, I peeled them and cut them into chunks and then processed them in the food processor the same as I did the horseradish root.

Then I combined the beets and horseradish in the same bowl and added about 1 1/2 tablespoons of cider vinegar and 1  tablespoon of raw turbinado sugar and a pinch of sea salt. I mixed this all together and served it with the Passover meal.

It was very good and had lots of flavor. Hot yes and Bitter too but it was soooo much better than the store-bought stuff.

I didn’t take a picture last year but I will this year and then update this post.

Horseradish Information


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