Every year, the weekend before Passover, David starts his long tradition of making homemade horseradish. Horseradish is a traditional Passover condiment that is eaten with hard boiled eggs, matzo, gefilte fish, or with anything else you need a “bite” of something extra. Normally, most people go to their local market and buy a jar of it. Nope… not my husband. My husband makes it from scratch. This year, he is teaching our daughter, Amanda, the fine art of horseradish making. Passing the Torch.

Horseradish, the kind you find in a jar and the kind David makes, starts with actual horseradish root. It grows under the ground and it’s not very pretty to look at. Why anyone would actually “eat” this horrible looking thing is beyond me. Don’t underestimate the Jews… we can make something good out of the most awful stuff. So I went on my annual hunt for horseradish root. Not an easy thing to find, since most people don’t know what it looks like or what it is even used for. You should see the looks on the clerks faces when they try and figure out what the grocery code is for it - they haven’t a clue.

So, you buy this crazy looking stuff and you have to soak it for at least 24 hours. Yes, soak it! The stuff is really hard and the water helps to soften it up a bit. It also softens up the outside part that gets taken off using a regular potato peeler. Not an easy job, which is why this family tradition happens ONCE a year.

Soaking the horseradish.

Teaching Amanda the fine art of horseradish making.

So once the horseradish root is all peeled, it gets a run through the food processor. Yes, I suppose you can grate it up but honestly, who has the time and who needs the bloody knuckles? Go ahead, take out the machine and do it the 21st century way.

Thank heaven for the Cuisinart!

Stand back… ground horseradish is STRONG!

Now, some people like their horseradish white… and some people like it pink. We tend to favor the pink. Not only does it cut the harshness of the horseradish but it’s just so darn pretty. You get that pretty color by grinding up beets. Hah… and you were wondering what people actually DO with those funny looking bulbous things.

Beets

Ground up beets.

Horseradish Root + Beets + White Vinegar = Horseradish that any Jew would be proud of.

Ahhh… the final masterpiece.

This is what we will be grazing on come tomorrow night… the first night of Passover!