by kirra » Tue Mar 23, 2010 1:43 pm
New Potatoes with Roast Beef & Horseradish Cream
Ingredients:
30 very small red potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Salt, to taste
Ground black pepper, to taste
3/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise
3 tablespoons well-drained ground horseradish
1 tablespoon Dijon mustard
1/2 pound thinly sliced deli roast beef, coarsely chopped
2 tablespoons chopped fresh tarragon
Preparation:
Place a rack in the lower third of the oven. Heat the oven to 425 degrees. Brush 2 baking sheets with oil.
Place the potato halves on the baking sheets, cut side down. Sprinkle with salt and pepper. Bake for 15 minutes, or until well-browned on the underside and tender at the center. The potatoes can be prepared up to 2 hours ahead. Let cool to room temperature and cover with plastic wrap.
Meanwhile, in a bowl, stir together the sour cream, mayonnaise, horseradish and mustard.
To assemble, reheat as many potatoes as you want to serve at one time, in the oven or microwave. Top each potato with about 1/2 teaspoon of horseradish cream and 1 teaspoon of chopped roast beef. Sprinkle with tarragon. Serve warm. Servings: 60.
[b][size=150]New Potatoes with Roast Beef & Horseradish Cream[/size]
Ingredients:
[/b]
30 very small red potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Salt, to taste
Ground black pepper, to taste
3/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise
3 tablespoons well-drained ground horseradish
1 tablespoon Dijon mustard
1/2 pound thinly sliced deli roast beef, coarsely chopped
2 tablespoons chopped fresh tarragon
[b]Preparation:[/b]
Place a rack in the lower third of the oven. Heat the oven to 425 degrees. Brush 2 baking sheets with oil.
Place the potato halves on the baking sheets, cut side down. Sprinkle with salt and pepper. Bake for 15 minutes, or until well-browned on the underside and tender at the center. The potatoes can be prepared up to 2 hours ahead. Let cool to room temperature and cover with plastic wrap.
Meanwhile, in a bowl, stir together the sour cream, mayonnaise, horseradish and mustard.
To assemble, reheat as many potatoes as you want to serve at one time, in the oven or microwave. Top each potato with about 1/2 teaspoon of horseradish cream and 1 teaspoon of chopped roast beef. Sprinkle with tarragon. Serve warm. Servings: 60.