Recipe #6798
Écrasé of potato and horseradish with beets
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 40 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Féd. producteurs de pommes de terre du Québec |
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Recipe ingredients
- 600 g or 4 medium yellow-fleshed potatoes
- 3 Tbsp. (45 mL) cold-pressed olive oil
- 4 Tbsp. (60 mL) horseradish with beets
- 1 Tbsp. (15 mL) chives, chopped
- Salt and pepper to taste
Preparation
Peel and boil potatoes in salted water. Drain and mash coarsely with a fork, leaving good-sized pieces of potato.
Add the olive oil and the horseradish with beets. Season with salt and pepper and mix gently.
Sprinkle with chives and serve.
Suggestion
You can use fresh chopped herbs or finely chopped dried tomatoes to replace the chives.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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