| 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
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