Plain Grated Horseradish (Reszelt Torma)

March 27, 2018

Plain Grated Horseradish (Reszelt Torma) - kvalifood.com

Reszelt torma is the simplest Hungarian horseradish preparation – just grated root stabilized with vinegar. It is a staple of the Hungarian Easter table, served alongside smoked ham, sausage, and eggs. The timing of the vinegar controls the heat: add it right away for mild, or wait a few minutes for fierce.

Makes ca. 250 g

Ingredients

250 g fresh horseradish root, peeled
60 ml water
2 tbsp white vinegar (or lemon juice)
1 tsp sugar
1/2 tsp salt

Directions

Peel the horseradish root and cut into rough chunks.
Pulse in a food processor with the water until finely ground but not completely smooth – aim for a texture between coarse sand and rice grains.
Add the vinegar, sugar, and salt immediately after processing. The sooner the acid is added, the milder the result. For maximum heat, wait 3-5 minutes before adding acid.
Stir well. Taste and adjust salt, sugar, and acid.
Transfer to a clean jar and refrigerate. Keeps 3-4 weeks.

Notes

Open the food processor carefully – the fumes sting.
For a coarser texture, hand-grate on a box grater. More traditional but slower.
The timing of vinegar is the main heat control: immediate = mild, delayed = fierce.