Easyhorseradishsaucewithmixedvegetables Recipes

BEST EVER EASY HORSERADISH SAUCE

Steps:

• In a bowl, combine the sour cream, horseradish, garlic, lemon juice, Worcestershire Sauce, salt, chives and parsley.
• Stir well to combine and place in an airtight container (or cover the bowl with plastic wrap or a lid) in the fridge for at least 2 hours.
• Serve with my Best Ever Marinated Beef Tenderloin, steak, or Prime Rib.

HORSERADISH SAUCE

Steps:

• In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.

SAUTEED MIXED VEGETABLES

Steps:

• Blanch the carrots and sugar snaps in boiling water, 2 to 3 minutes, until tender but still crisp, drain. In a wok over high heat, heat canola oil, add mushrooms and stir. Add carrots and sugar snaps, and stir for 2 minutes. Lower the heat and add cabbage, salt and pepper. Sitr in cornstarch slurry, oyster sauce and sesame oil.

EASY HORSERADISH SAUCE WITH MIXED VEGETABLES

Steps:

• Cook mixed vegetables according to package directions; drain and chill.
• Meanwhile, combine mayonnaise or salad dressing, milk, horseradish, dry mustard, and pepper. Stir until smooth. Cover and chill.
• Just before serving, combine mixed vegetables and mayonnaise mixture.

ROASTED VEGETABLES WITH HORSERADISH DRESSING

Steps:

• Wrap the beetroot together in foil (like a package) and place in a 190c oven for 20 minutes.
• Place the remaining ingredients (except the chopped parsley) in a baking tray, drizzle with olive oil, and season to taste.
• Place in the oven with the beeroot parcel and cook for 1 hour more, or until tender.
• Cool the vegetables slightly, then peel the beetroot and tiny onions-quarter the beetroot.
• Toss all vegetables together gently, then serve on a platter with the dressing drizzled over, scatter with chopped fresh parsley.
• Good with beef, lamb or oven roasted salmon.
• HORSERADISH CREAM:.
• Combine garlic, horseradish and mustard.
• Gradually whisk in oil and vinegar.
• Season to taste.

MIXED VEGETABLES VINAIGRETTE

Steps:

• In a large saucepan combine the potatoes with enough cold water to cover them by 1 inch and simmer them, covered, for 10 to 15 minutes, or until they are tender. Drain the potatoes, let them cool completely, and cut them into 1/4-inch-thick slices. In a kettle of boiling water cook separately the haricots verts, the squash, and the carrots for 3 to 5 minutes each, or until each vegetable is crisp-tender, transferring them as they are cooked with a slotted spoon to a bowl of ice and cold water to stop the cooking. Transfer the vegetables with the slotted spoon to paper towels and pat them dry. In the kettle of boiling water cook the radishes for 2 to 3 minutes, or until they are crisp-tender, and transfer them with the slotted spoon to the bowl of ice and cold water. Drain the radishes and pat them dry. Transfer the vegetables to 5 separate bowls and chill them, covered. The vegetables may be cooked 1 day in advance and kept covered and chilled.
• In a blender or food processor blend together the shallot, the garlic, the mustard, the lemon juice, the vinegar, and salt and pepper to taste until the mixture is smooth, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.
• Divide the vinaigrette evenly among the 5 bowls, toss each vegetable to coat it with the dressing, and arrange the vegetables decoratively on a large platter.

HORSERADISH SAUCE FOR VEGGIES

Steps:

• In a small saucepan, combine all ingredients. Cook and stir over medium-low heat until heated through. Serve immediately.