Homemade Horseradish
Jim Grabarski, Grand Marsh

1/4 cup olive oil 1-1/2 lbs. onions, diced 1-1/2 lbs. green peppers, diced 1 carrot, coarsely grated 2 stalks celery, diced 3 Tbsp. minced garlic 3 cans (7oz. each) sliced mushrooms (undrained) or 8 oz. fresh mushrooms 1 quart chicken stock 2 cups dry red wine 10 lbs. tomatoes, peeled, seeded, & coarsely chopped 4 bay leaves 2–3 cans (15oz.each) tomato paste 1 tsp. fresh ground black pepper 2 Tbsp. dry basil leaves 2 Tbsp. dry oregano leaves 1 tsp. dry thyme leaves 2 tsp. crushed rosemary 1 Tbsp. parsley leaves 2 Tbsp. salt + extra to taste 5 tsp. sugar + extra to taste

At least three generations of my family, and most recently my friends, have been making horseradish for many years and use a very simple recipe (meaning we don’t measure much). We generally make 2 batches a year and share the fruits of our labor with our friends.

Dig horseradish roots whole. Wash and clip crowns leaving 1/2 inch of the radish and replant at a later date to insure continued horseradish. Scrape dirt and old growth off the root and wash. Roots should be pure white. Place in a clean pan. Take 3 cups of the cleaned, chunked horseradish roots and slice up into 1-inch lengths.

Using a heavy-duty food processor or blender (one with glass works best), put the horseradish slices in the blender with just enough white vinegar to finely grind (about 3/4 cup vinegar). Continue to grind batches and blend together in one pan. Pack into small clean jars. Can be used fresh or frozen. Keeps for about two months in refrigerator.