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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Horseradish potatoes to be served with Roast Rack of Venison and Sauteed Carrots and Leeks. Recipe extracted from Winter, 1988, Epicure supplement of Toronto Life Magazine. Ingredients:
3 lbs new potatoes, scrubbed |
salt |
2 tablespoons grated fresh horseradish |
1/4 teaspoon grated nutmeg |
1 cup milk |
1/4 lb unsalted butter |
black pepper, freshly ground |
1 garlic clove, coarsely chopped |
4 tablespoons flat-leaf italian parsley, coarsely chopped |
Directions:
1. Boil potatoes in salted water until easily pierced with a knife.
2. Drain and pass through a food mill or ricer.
3. Add remaining ingredients; combine well.
4. Keep warm until ready to serve with meat and other vegetables.
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