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Carrot Citrus Horseradish

March 23, 2021
Carrot Citrus Horseradish

The Gefilteria, a boutique purveyor of “old world Jewish foods” in Brooklyn, wants to give horseradish another chance. Co-founder Jeffrey Yoskowitz shares the company’s original recipe for carrot citrus horseradish—an “homage” to the carrot that sits atop the gefilte fish.

Featured in: The Bitter-Herb Bloody Mary

Recipe by: Jeffrey Yoskowitz


  • 1lb carrots, washed, peeled, and trimmed
  • ½lb horseradish root, washed, peeled, and trimmed
  • ½cup sugar
  • ½cup kosher for Passover white vinegar
  • 1cup water
  • 3 ½tablespoons lemon juice
  • 1tablespoon grated lemon zest
  • ½teaspoon salt
Yield: About 24 oz


  • Step 1

    Place carrots in a saucepan and fill with enough water to cover them. Boil carrots until lightly cooked but not mushy (about 5 minutes, although times vary depending on thickness of carrots), drain and set aside.

  • Step 2

    In a separate saucepan, combine water with the sugar and vinegar. Heat until mixture arrives at a slow boil, stirring until sugar is dissolved. Remove from heat and set aside.

  • Step 3

    Place horseradish root in food processor with cooked carrots, lemon juice, lemon zest, and salt. Pulse processor, pouring vinegar solution into the processor gradually, making sure to stir ingredients between pulses. You do not want the mixture to be soupy, so add liquid only until the carrot-horseradish mix is fully coated, shiny and moist. Be careful not to put your face too close to the processor while taking the top off. It will be intense!

  • Step 4

    Place horseradish in a sealed container. Add more vinegar solution if mixture looks dry. Let it sit in the refrigerator for at least 24 hours before eating.