Name: Horseradishey Potatoes
Ingredients: 1/2 lb Small red-skinned potatoes; quartered; 1/2 c Quick Horseradish Sauce; see * Note; (or 1/2 cup sour cream); 2 tb Butter; 1 tb Cream; Salt; to taste; Freshly-ground black pepper; to taste; 3 tb Grated Parmesan cheese; 3 tb Finely-grated fresh horseradish root; 1 tb Chopped parsley; 1 tb Olive oil

Here is the Son of God, who in less than three years achieved far more than kings and generals had ever achieved in a thousand years, taking time out. Why? Well, He knew His needs and limitations – even He couldn’t work twenty-four hours a day seven days a week – and neither can we. But also He could have the confidence to do this because of His quiet, serene knowledge that His time was in His Father’s hands, that He wasn’t going to change the world by one endless round of activity, but by doing things in God’s time in God’s way.

Melvin Tinker

CATEGORY	CUISINE	TAG	YIELD
Dairy		Essnce06	2	servings

INGREDIENTS

1/2	lb	Small red-skinned potatoes; quartered
1/2	c	Quick Horseradish Sauce; see * Note
		(or 1/2 cup sour cream)
2	tb	Butter
1	tb	Cream
		Salt; to taste
		Freshly-ground black pepper; to taste
3	tb	Grated Parmesan cheese
3	tb	Finely-grated fresh horseradish root
1	tb	Chopped parsley
1	tb	Olive oil

INSTRUCTIONS

* 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-03-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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