Vegetable Juice

Name: Vegetable Juice
Yield: 2 servings
Ingredients: 3 medium (about 1 1/2 pounds) tomatoes, cut into large chunks; 7 celery stalks, each cut into 3-inch pieces; 1/2 pound carrots, each cut into 3-inch pieces (do not peel); 1 piece fresh horseradish, (2 1/2 by 1/4 inches), peeled (or 2 1/2 teaspoons prepared horseradish); 1/4 teaspoon coarse salt; 2 1/2 teaspoons freshly squeezed lemon juice, plus lemon wedges, for serving

Veggie juice is rich in vitamins, with less salt than store-bought. You will need an electric juicer for this recipe.

Source: Martha Stewart Living, September 2005

Servings

Ingredients

3 medium (about 1 1/2 pounds) tomatoes, cut into large chunks
7 celery stalks, each cut into 3-inch pieces
1/2 pound carrots, each cut into 3-inch pieces (do not peel)
1 piece fresh horseradish, (2 1/2 by 1/4 inches), peeled (or 2 1/2 teaspoons prepared horseradish)
1/4 teaspoon coarse salt
2 1/2 teaspoons freshly squeezed lemon juice, plus lemon wedges, for serving

Directions

1. Working in batches, press the tomatoes, celery, carrots, and horseradish through an electric juicer into a large bowl. Stir in salt and lemon juice. Pour vegetable mixture through a fine sieve into another large bowl or a pitcher. Divide vegetable juice evenly between 2 glasses. Serve each with a lemon wedge.

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Reviews

How would you rate this recipe?

JBartistic

13 MAR, 2013

This was better when I skipped the horse radish and cut down on the celery, instead added cucumber and some kale. It's a lot like v8, only fresher and not thick
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