New Potatoes in Dill Cream Sauce New Potatoes in Horseradish Cream Sauce

 

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Serves 4 to 6

For this delicious recipe you will need to find the smallest new potatoes you can.  If they are larger than an inch in diameter, cut in half.  You should plan on three or four small potatoes per person.

 

About 2 pounds of tiny new potatoes or fingerlings

Medium White Sauce or Béchamel Sauce

1 teaspoon prepared horseradish

1/4 cup finely chopped fresh parsley

Salt and fresh ground black pepper to taste

NewPotatoesWS02A35.jpg image by Jauhara

 

Peel the potatoes and if larger than one-inch in diameter, cut in half.  Boil until tender but not falling apart.  Drain well and set aside.  Make the white sauce.  Vegans can make the same sauce using a non-dairy product like unflavored soy or rice milk.  When the sauce is finished, whisk in the horseradish and parsley.  Add the potatoes and cook over low heat only until they are hot through.  Season to taste with salt and pepper.  Serve hot.

 

The English Country Kitchen

 


        Copyright © 2008 - Geraldine Duncann

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