Maror is a bitter herb eaten during the Passover Seder. From family to family the bitter herb eaten always varies. Some eat horseradish, others eat romaine lettuce or endives. In my house we use fresh grated horseradish, which is not easy to make without crying all over the place, but hey we're supposed to remember the tears!
Food 4 Thought
Maror/Bitter Herb represents a taste of the kind of suffering that leads to growth and realizing our full potential by showing us that we can overcome adversity. Learn more about the significance of Maror here.
So I can't bear to throw any of the extras away, instead I use them in recipes. Here are some delicious ways to get horseradish into every meal.
A great starter to prepare for your passover seder and will let you use all your extra horseradish.
Horseradish is the secret ingredient that makes this Guacamole dish superb!
This Warm Potato Salad with Horseradish Sauce is warm, crispy, creamy and has a hint of heat!
These Horseradish Potato Kugel Muffins have a unique flavor that will surprise your guests!
On Passover there is a custom to serve hard boiled eggs at the seder, but we like to change it up with Horseradish Deviled Eggs, which are both colorful and delicious or a great way to use both extra eggs and horseradish after the seder.
Nut Crusted Salmon with Creamy Chrain Sauce is perfect as a Passover main or a as a starter at your seder. The crunchy nuts and the heat of the chrain, which is the Yiddish word for horseradish are a delicious combination.
These Stuffed Endive Boats are easy to make and the endives are a great replacement for wraps during a Passover picnic.
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