A complementary dish to the Roasted Kobe Beef Roulade.
Horseradish Creamed Asparagus
Asparagus
1 bunch
pencils asparagus, ends trimmed
2 tbs
coarse sea salt
Horseradish Cream
2-3 tbs
horseradish, fresh, grated
1
shallot, minced
1/2 cup
white wine
3 cups
cream
coarse sea salt and pepper to taste
Mashed Potatoes
6
potatoes, peeled and quartered
1 tbs
coarse sea salt
1.5 cups
cream
2 tbs
unsalted butter
coarse sea salt and pepper
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.
Servings: 8
Preparation time: 15 minutes
Cooking time: 35 minutes
Ready in: 50 minutes
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:
