HORSERADISH POTATO SOUFFLé

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Horseradish Potato Soufflé image

Posted on the Napa Valley Wine site as a suggested side dish for Whole Roasted Beef Sirloin. Have not tried this recipe, putting here for safekeeping. I also question the 8 servings.

Provided by Denise

Categories     Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

10 ounces yukon gold potatoes
2 1/2 ounces heavy whipping cream
2 ounces whole butter
4 ounces fresh prepared horseradish
2 ounces shredded asiago cheese
2 whole eggs
1 cup panko breadcrumbs (Japanese breadcrumbs)
cooking spray
salt and pepper, to taste

Steps:

  • Boil potatoes until soft and put through a ricer. Heat cream and butter together. Mix potatoes together with cream mixture, horseradish, cheese and eggs. Season with salt and pepper. In a 2-ounce muffin tin apply the cooking spray and coat with Panko. Pour potato mixture in and bake in a 350ºF oven for 25 minutes, or until a toothpick comes out clean. When soufflés are done, invert onto a clean cutting board and serve.

Nutrition Facts : Calories 190.8, Fat 11.1, SaturatedFat 6.2, Cholesterol 80.2, Sodium 206.8, Carbohydrate 18.8, Fiber 1.7, Sugar 2.4, Protein 4.5

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