Wednesday, August 22, 2012

Horseradish Potatoes

As I mentioned previously I have been looking for a job.  By the way, if you know of any open jobs in the arena of Human Resources, Payroll or Momming, please let me know.  I will work for cash or photos or nude photos of Clive Owen (or Ewan McGregor).  I started out with some established recipes before attempting to recreate my own.  This recipe is from the standard online slow cooking site, A Year of Slow Cooking. I did make some changes to the recipe.  First I changed the name, as I do not consider this recipe to be a Scalloped Potato recipe, because the potatoes are not sliced.  Second, I used paprika in place of the nutmeg and I used the cream kind of horseradish sauce because that's what my husband bought.  

The Ingredients
3 pounds of red potatoes, washed and quartered
2 cups heavy cream
3 tablespoons prepared creamy horseradish sauce
1 teaspoon paprika
1 teaspoon freshly ground sea salt
1/2 teaspoon ground black pepper
 Place the potatoes in the slow cooker

Whisk together the heavy cream, the horseradish, paprika, pepper, and salt in a small bowl.  

Pour the cream mixture over the potatoes and stir to combine.

Cook on low for 6 hours or until the potatoes are tender


Recipe source:  A Year of Slow Cooking

Serving size is 1/2 cup

Calories 241
Protein 3 grams
Fat 12 grams
Fiber 1 gram
Potassium 698

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