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Scottish | Kobe Beef
Horseradish Creamed Asparagus, Mashed Potatoes
By
Dec 2, 2004 - 5:30:00 PM
Horseradish Creamed Asparagus, Mashed Potatoes |
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A complementary dish to the Roasted Kobe Beef Roulade. |
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Horseradish Creamed Asparagus |
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Asparagus |
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1 bunch |
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pencils asparagus, ends trimmed |
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2 tbs |
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coarse sea salt |
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Horseradish Cream |
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2-3 tbs |
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horseradish, fresh, grated |
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1 |
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shallot, minced |
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1/2 cup |
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white wine |
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3 cups |
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cream |
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coarse sea salt and pepper to taste |
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Mashed Potatoes |
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6 |
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potatoes, peeled and quartered |
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1 tbs |
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coarse sea salt |
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1.5 cups |
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cream |
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2 tbs |
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unsalted butter |
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coarse sea salt and pepper |
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Asparagus |
To blanch the asparagus, bring a large pot of lightly salted water to a boil. Boil the asparagus for 1 minute, until tender but not limp. Drain the asparagus and plunge in an ice bath to "shock" them, i.e. stop the cooking process and cool them down right away. This procedure also sets the vibrant color of asparagus. Drain the blanched asparagus and reserve. |
Horseradish Cream |
Add the shallots and white wine to a small saucepot and cook over low heat until almost dry. Add the cream and horseradish to the pan and simmer very slowly until the sauce begins to thicken slightly. Keep warm until ready to use. |
Mashed Potatoes |
Put the potatoes in a large pot and cover with cold water, season with about 1 tablespoon of salt. Bring to a boil over medium heat, then reduce to a gentle simmer. Continue to cook until the potatoes are fork tender, about 20 minutes. |
Meanwhile, heat the cream and butter over low heat just until bubbles start to form. |
Drain out the water from the potatoes and pass them through a food mill or potato ricer into a large mixing bowl. (If you do not have a ricer or food mill you can use a sturdy fork for chunky potatoes or an electric hand mixer for a smoother consistency.) |
Add the reserved warm cream mixture stirring with a wooden spoon to blend into the potatoes; season with salt and pepper. You can add more or less cream to achieve the consistency that you like. Cover and keep the mashed potatoes warm for serving. |
Putting It All Together |
Place a mound mashed potatoes on four small dishes or bowls. Toss the asparagus with the horseradish cream and heat through. On separate small plates, place a heaping tablespoon-full of the horseradish cream and swirl lightly with the back of the spoon to form a circle, lay out the asparagus onto each plate. Shingle three slices of roulade over the sauce and season with salt and pepper. Drizzle red wine sauce around the beef. | |
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Servings: 8 |
Preparation time: 15 minutes |
Cooking time: 35 minutes |
Ready in: 50 minutes |
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Nutrition Facts |
Serving size: 1 serving |
Percent daily values based on a 2000 calorie diet. |
Nutrition information calculated from recipe ingredients. |
The following ingredients were not linked to the ingredient database and were not included in the nutrition information: |
coarse sea salt and pepper to taste |
coarse sea salt and pepper | |
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Amount Per Serving |
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Calories |
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359.64 |
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Calories From Fat (68%) |
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245.21 |
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% Daily Value |
Total Fat 27.90g |
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43% |
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Saturated Fat 17.34g |
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87% |
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Monounsaturated Fat 7.94g |
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Polyunsaturated Fat 1.10g |
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Trans Fatty Acids 0.00g |
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Cholesterol 99.72mg |
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33% |
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Sodium 2582.89mg |
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108% |
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Potassium 433.77mg |
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12% |
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Carbohydrates 23.35g |
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8% |
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Dietary Fiber 2.17g |
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9% |
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Sugar 1.38g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates 21.18g |
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Protein 3.50g |
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7% |
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Vitamin A 1207.99IU |
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24% |
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Vitamin C 9.80mg |
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16% |
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Calcium 59.12mg |
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6% |
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Iron 0.52mg |
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3% |
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Vitamin D 34.95IU |
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9% |
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Thiamin 0.13mg |
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9% |
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Riboflavin 0.11mg |
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7% |
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Niacin 1.50mg |
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8% |
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Vitamin B6 0.31mg |
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15% |
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Folate 31.23µg |
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8% |
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Vitamin B12 0.13µg |
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2% |
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Pantothenic Acid 0.73mg |
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7% |
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Phosphorus 93.08mg |
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9% |
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Magnesium 29.35mg |
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7% |
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Zinc 0.55mg |
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4% |
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Copper 0.20mg |
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10% |
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Manganese 0.24mg |
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12% |
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Selenium 1.51µg |
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2% |
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Alcohol 1.37g |
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Caffeine 0.00mg |
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Water 145.68g |
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Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. | |
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88005 Overseas Highway, Suite 9-337, Islamorada, Florida 33036 USA
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