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.