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My daughter just turned vegetarian, I thought I had vegetarian recipes covered for about two months. Well...shock on me, after just under three months, I had used all my vegetarian recipes over and over and my daughter was getting bored. I am now enjoying the challenge to create more recipes.
I was up-country a couple of weeks back and came back with loads of potatoes. Not having anything in mind, my sister came to my rescue with a recipe that is out of this world. She served it with roasted vegetables, carrots, courgettes, eggplant, cauliflower and broccoli and it was amazing. Creamy and smooth. All the ingredients are available major supermarkets.
Serves: 6-8 Prep Time: 10 mins Cook Time: 1hr 30 mins Ready In: 1hr 40 mins
Ingredients:
Unsalted butter (for the baking tin) 4 cups cooking cream ¼ cup prepared horseradish (mronge or figili in local markets) ¼ teaspoon ground nutmeg Salt and black pepper to taste 1½ kg white potatoes, peeled and thinly slicedDirections:
Pre heat the oven to 3750 F. Butter an oven proof or baking dish.
In a large bowl, combine the cooking cream, horseradish, nutmeg, salt and pepper. Add the potatoes to the mixture and coat well all round.
Transfer the coated potatoes with the cream mixture to the prepared baking dish. Make sure to submerge the potatoes by pressing them gently in the dish.
Cover the dish with foil paper and bake for 25 mins. Remove the foil and bake for a further 50 or so minutes or until the potatoes are tender and the top is golden brown.
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