Potatoes And Asparagus With Horseradish Dressing Recipes

ROASTED ASPARAGUS WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 450 degrees F; spray a large rimmed baking pan with cooking spray.
• Place asparagus, in a single layer, on pan and season with salt and pepper; roast in oven, shaking pan occasionally, until tender crisp, about 15 minutes total.
• Transfer to a serving platter and let cool.
• To make the sauce: Puree ricotta cheese and vinegar in a food processor or blender; transfer to a bowl.
• Stir in grated apple, yogurt, 1 teaspoon chopped dill and grated horseradish; spoon over asparagus and garnish with remaining fresh dill.

ASPARAGUS WITH HORSERADISH VINAIGRETTE

Steps:

• Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender. Plunge into a bowl of ice water. Drain.
• In a small bowl, whisk together the horseradish, shallot, Champagne vinegar and a little salt and pepper. Whisk in the oil. Taste and adjust seasoning.
• Divide asparagus among 4 dishes and dress with horseradish vinaigrette. Sprinkle the herbs and chopped egg over asparagus.

ASPARAGUS AND TOMATO SKEWERS WITH HONEY MUSTARD-HORSERADISH SAUCE

Steps:

• Preheat the grill. Whisk together the mustard, honey, horseradish and mint in a bowl and season with salt and pepper, to taste. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
• Thread the tomatoes onto skewers and put them into a large bowl. Add the asparagus and drizzle with a little oil. Season with salt and pepper, to taste. Put the tomatoes on the grill and cook until charred on both sides. Grill the asparagus for about 2 minutes per side. Put the vegetables on a platter and drizzle them with the mustard sauce. Serve hot or at room temperature.

POTATOES AND ASPARAGUS WITH HORSERADISH DRESSING

Steps:

• In 4-quart saucepan, place potatoes and enough water to cover by 1 inch. Heat to boiling; reduce heat to medium. Cook uncovered 10 to 12 minutes. Add asparagus. Cover; cook 2 to 3 minutes longer or until potatoes are tender when pierced with fork and asparagus is crisp-tender. Drain; rinse with cold water.
• In large bowl, mix sour cream, horseradish, half-and-half and salt with whisk until smooth. Add potatoes and asparagus; gently toss to coat. Fold in dill. Cover; refrigerate at least 2 hours before serving.

LITTLE GEM SALAD WITH HORSERADISH DRESSING

Steps:

• Heat 1/2 cup vegetable oil in a small saucepan over medium-high heat. Add 2 tablespoons capers (patted dry) and fry until crisp, about 2 minutes. Remove with a spoon; drain on paper towels. Toss 1 minced small shallot with 2 teaspoons lemon juice in a large bowl; let sit 10 minutes, then whisk in 1/2 cup creme fraiche, 2 tablespoons horseradish (drained), 1 teaspoon each lemon zest, Dijon mustard and kosher salt and a few grinds of pepper. Add 4 small heads Little Gem lettuce and 2 heads red endive (leaves separated), 1 cup sugar snap peas (strings removed and sliced), 6 thinly sliced radishes and 1/3 cup chopped dill; toss. Top with the fried capers.

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 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.

OVEN ROASTED RED POTATOES AND ASPARAGUS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
• Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

HORSERADISH MASHED POTATOES

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Heat to boiling; reduce heat to low. Cook about 15 minutes or until tender; drain. Return potatoes to saucepan. Shake pan with potatoes over low heat to dry; remove from heat.
• Mash potatoes until no lumps remain. Beat in yogurt, horseradish and salt. Add milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on the kind of potatoes used). Beat vigorously until potatoes are light and fluffy. Sprinkle with parsley.

ASPARAGUS WITH HORSERADISH DIP

Steps:

• Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until crisp-tender, 2-4 minutes. Drain and immediately place in ice water. Drain and pat dry., In a small bowl, combine the remaining ingredients. Serve with asparagus.

INSTANT POT® HORSERADISH-DILL ASPARAGUS

Steps:

• Combine mayonnaise, sour cream, 4 tablespoons Parmesan cheese, horseradish, and dill in a large bowl. Add asparagus and stir to combine. Transfer mixture to a round 1.6-liter casserole dish (approximately 7 1/2 inches) and cover with foil.
• Turn on a multi-functional pressure cooker (such as Instant Pot®). Place the trivet inside and add water. Place casserole dish on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Let sit for 2 minutes. Using pot holders, remove the casserole dish and uncover.
• Combine remaining 2 tablespoons Parmesan cheese and bread crumbs in a small bowl. Sprinkle mixture over the asparagus.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil asparagus until breadcrumbs are starting to brown, about 5 minutes.

CRANBERRY HORSERADISH SAUCE

Steps:

• Bring cranberries, horseradish, sugar, and water to a simmer in a 3-quart heavy saucepan over moderate heat, stirring with a wooden spoon until sugar is dissolved. Simmer, uncovered, stirring and mashing berries frequently with spoon, until berries break down, 5 to 10 minutes.
• Serve sauce warm or at room temperature.