Richard Martin

Oct 31, 2023 | epicurious.com | Darra Goldstein |Cortney Burns |Richard Martin |Al Sotack

This ruby-red horseradish is well known to lovers of gefilte fish, who add a dollop to the mild fish quenelles to give them a kick and some dazzling color. Chrain is a Yiddish word that derives from khren, Russian for "horseradish." Most American recipes for this beloved Eastern European condiment tame the fiery root, first by calling for twice as many beets as horseradish and then by boiling or roasting them to make the final product milder. Our recipe flips that script.