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Title: Carrot & Horseradish Relish
Categories: Vegetables, Citrus, Condiments
Yield: 3 servings

1 lb Carrots; trimmed, rough
Chopped
8 oz Fresh horseradish; peeled,
Coarse grated
3 tb + 1 ts fresh lemon juice
1 tb Fine grated lemon zest
1/4 c Sugar
1/4 c Distilled white vinegar
1/2 ts Kosher salt

Place the carrots in a medium saucepan, cover with
water, and bring to a boil. Cook until the carrots are
just tender, about 5 minutes. Drain the carrots and
transfer them to a food processor along with the
horseradish, lemon juice, and zest.

In a small saucepan, bring the sugar, vinegar, salt, and
1 cup water to a boil, stirring until the sugar
dissolves, about 3 minutes. Pour the vinegar syrup over
the carrots and horseradish and pulse until slightly
chunky. Scrape into an airtight container and
refrigerate for up to 1 week.

By: Liz Alpern and Jeffrey Yoskowitz

Yield: makes 3 cups

RECIPE FROM: https://www.saveur.com

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