ake the mashed carrots and rutabaga, place carrot and rutabaga in a large
Pare carrots and zucchini and cut into lengthwise slices, approximately 1/4-inch thick.
In hot oil in medium skillet, saute, stirring two minutes.
Add 2 teaspoons of water.
Cook, covered, over high heat, stirring occasionally for three minutes. Toss with butter and serve.
Yields 4 servings.
edium heat. Cook the onions and potatoes for 5 mins, stirring
ater. Bring to the boil and cook for 10 minutes, or
rying pan, add the shallots and saute for 3-5 mins
stir the creme fraiche, chives, and horseradish. Season to taste with salt
Cook carrots and 1 teaspoons salt in boiling water to cover,15 minutes or until tender; drain.
Melt butter in small saucepan over medium-high heat; stir in honey, horseradish, and remaining 1/4 teaspoons salt.
Add carrots and cook, stirring gently, 5 minutes.
Boil carrots in chicken broth for 10 minutes; drain well.
Mix together carrots and horseradish sauce until carrots are well coated.
Place carrot mixture in 9x13 baking dish.
Top with crushed potato chips.
Bake at 350 degrees for 25 minutes or until chips are golden brown.
Let stand for at least 5 minutes before serving.
outer leaves from the cabbage and blanch in boiling, salted water
In a bowl, stir together the prepared carrots, peeled and grated apples, and sour cream and horseradish.
Add parsely, lemon juice, and sugar.
Salt and pepper to taste.
chill salad for an hour or until cold.
Mix the cooked risotto with the eggs, spring onions, lemon zest, 2 tsp lemon juice and horseradish. Season.
Heat 1/2 the butter in a large frying pan until sizzling. Add 4 spoonfuls of the rice mixture into the pan and cook over medium heat for 2 mins on each side, flattening, until crisp and golden. Remove and keep warm. Repeat with the remaining butter and rice mixture.
Serve the rice cakes stacked on warm plates with the smoked salmon and sour cream. Garnish with dill sprigs, lemon wedges and reserved spring onions.
ide or until lightly browned and crisp; cool.
Season the
Bring stock and 2 cups water to a boil. Add potatoes and leek, bring to a boil then simmer for 10-15 mins, until very tender.
Mix 6 tbsp soup liquid with cream cheese and horseradish until smooth. Mash the soup using a potato masher until it is chunky. Mix 1/2 the cream cheese mixture into the soup. Divide between 4 bowls then swirl in the remaining cream cheese. Arrange the salmon in each bowl then sprinkle with chives and black pepper.
he top of each one and push flesh to open up
mb with cayenne pepper and season with salt and pepper. Heat the
1. In a medium bowl, add the potatoes, stir in the eggs, dill and horseradish. Mix well to combine.
2. In a nonstick pan, over medium heat, place one ounce spoonfuls of the potato cake mixture into the pan. Cook until golden brown and turn. Cook on the other side until golden brown on both sides. Remove the cooked potato cakes to a serving platter.
3. Top the potato cakes with a ruffled piece of smoked salmon and garnish with reserved dill sprigs.
o your liking. Cover beef and let rest for 10 mins
Combine first 6 ingredients; cook over low heat until hot (do not boil), stirring constantly.
To serve, spoon about 2 tablespoons sauce on each plate; arrange warm carrots and broccoli on sauce.
Yield:
6 servings.
Combine first 5 ingredients; cook over low heat until hot, stirring constantly. (Do not boil).
Spoon evenly onto plates; top with warm carrots and broccoli.
Wash and if very salty, soak corned beef in cold water for 1 hour.
Put in kettle with bay leaf, garlic, peppercorns and heat slowly, taking off residue as it rises to top of water.
Cook slowly for 3 to 4 hours or until very tender.
When done, take out meat and set aside and in liquid cook cabbage, onions, potatoes, carrots and horseradish.
When vegetables are tender, remove and serve with meat.