New Potatoes With Fresh Horseradish Sauce Vegan Recipes

NEW POTATOES WITH FRESH HORSERADISH SAUCE (VEGAN)

Steps:

• NOTE: original recipe also suggested 3/4 cup soft tofu instead of yogurt. Personally, I prefer the tofu sour cream.
• In a large stock pot, gently steam the potatoes until fork tender; approximately 20 minutes.
• Peel and grate the horseradish root. Stir together the horseradish root, sugar, salt, and white pepper in a small bowl.
• Transfer the cooked potatoes to a serving bowl and gently toss with the yogurt mixture.
• Adjust seasoning. Garnish with fresh chives. Serve hot.

LEMON HORSERADISH NEW POTATOES

Steps:

• Scrub the potatoes if they look dirty. Slice the potatoes on a mandoline or with a knife, about 1/8" thick.
• Preheat oven to 350°F.
• Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, garlic, horseradish, lemon juice and lemon zest. Place potatoes in dish and toss to coat with butter mixture.
• Bake uncovered in preheated oven for 30-40 minutes, or until potatoes are tender and browned, basting halfway through. Sprinkle with chopped parsley before serving.

LEMON HORSERADISH NEW POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture.
• Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

ROASTED NEW POTATOES WITH LEMON HORSERADISH

Steps:

• Heat oven to 350º.
• In 2 quart casserole melt butter in oven 3-4 minutes.
• Stir in salt, pepper, horseradish and lemon juice.
• Stir in potatoes until well coated.
• Cover; bake for 55-65 minutes or until potatoes are fork tender.
• Garnish with lemon slices and sprinkle with parsley.
• MICROWAVE: In 2 quart casserole melt butter on HIGH 50 to 60 seconds.
• Stir in salt, pepper, horseradish and lemon juice.
• Stir in potatoes.
• Cover; Microwave on HIGH, stirring after half the time, until potatoes are fork tender (10-12 minutes).
• Let stand 5 minutes.
• Garnish with lemon slices and sprinkle with parsley.