Red horseradish (maror)

Maror refers to ‘bitter herbs’ that are eaten to signify the bitterness of slavery. Horseradish, eaten grated or combined with other ingredients such as vinegar and beetroot to make a condiment, is commonly used for maror. If you’re making this in advance, store in an airtight container to preserve the pungency of the horseradish. Pre-made bottled red horseradish is also available at kosher food shops.

• serves

  10

• prep

  10 minutes

• cook

  40 minutes

• difficulty

  Easy

Ingredients

• 1 large horseradish root (fresh) (see Note), peeled, roughly chopped
• 1 small beetroot, roasted, peeled, chopped
• 60 ml (¼ cup) white vinegar
• 2 tbsp caster sugar

Instructions

Using a food processor, process the horseradish, beetroot, vinegar, sugar and 1 tsp salt to a rough paste.

Transfer paste to a small sterilised jar; and cover with a lid.

It will keep in the fridge for 2 weeks.

Note

• Fresh horseradish root is from greengrocers. 

Photography Brett Stevens

As seen in Feast magazine, May 2014, Issue 31. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.