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Écrasé of potato and horseradish with beets https://www.metro.ca/userfiles/image/recipes/ecrase-pommes-terre-raifort-betteraves-6798.jpg PT10M PT30M PT40M
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.
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600 g 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
Écrasé of potato and horseradish with beets

Écrasé of potato and horseradish with beets

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  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

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Ingredients

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  • 600 g
    medium yellow-fleshed potatoes
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    3 L BASKET PRODUCT OF ONTARIO


  • 3 Tbsp.
    (45 mL)
    cold-pressed olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES


  • 4 Tbsp.
    (60 mL)
    horseradish with beets
  • 1 Tbsp.
    (15 mL)
    chives, chopped
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    SIMPLY ORGANIC SPICES

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  • Salt and pepper to taste
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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.

Source : Féd. producteurs de pommes de terre du Québec

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Gluten-free recipes

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Lactose-free recipes

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