Horseradishey potatoes
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | small red-skinned potatoes; quartered |
| ½ | cup | quick horseradish sauce; see * note |
| 1 | (or 1/2 cup sour cream) | |
| 2.00 | tablespoon | butter |
| 1.00 | tablespoon | cream |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 3.00 | tablespoon | grated parmesan cheese |
| 3.00 | tablespoon | finely-grated fresh horseradish roo; t |
| 1.00 | tablespoon | chopped parsley |
| 1.00 | tablespoon | olive oil |
Directions
* Note see the "Quick Horseradish Sauce" recipe which is included in this collection.
Preheat broiler. Cook potatoes in salted water until very tender.
Drain and mash potatoes in the pot. Add Quick Horseradish Sauce, butter and cream; season to taste with salt and pepper. Transfer to a buttered ovenproof gratin or baking dish. Mix together remaining ingredients and spread over top. Broil until top is brown and crisp.
This recipe yields 2 to 3 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2141 broadcast 08-01-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-03-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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