New potatoes with horseradish sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | New potatoes |
| 1 | cup | Plain yogurt; creme fraiche, or smoothly blended tofu |
| 3 | Inch piece fresh horseradish root, peeled and grated OR 4T bottled grated white horseradish | |
| ⅛ | teaspoon | Sugar |
| ;salt and white pepper to taste | ||
Directions
Gently boil potatoes until they can be pierced easily with a fork.
Remove from heat and drain.
Combine remaining ingredients, and pour over potatoes.
Let sit for a few minutes to allow flavors to marry. Serve warm.
Per serving: 245 cals, 6.5g prot, 1g fat, 52g carbo, 4mg chol, 203 sod, 5g fiber.
Recipe by Mariclare Barrett Obis From the Best of Vegetarian Times recipe cards
Helpful hints: Creme fraiche is a cultured, slightly thickened cream with a milder taste than sour cream. If using tofu, try to find a silken variety; silken tofu has the creamiest consistency.
Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 12-17-94
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