Stuffed Horseradish and Rosemary Potatoes with Caraway Sauce

14 Apr Stuffed Horseradish and Rosemary Potatoes with Caraway Sauce

Posted at 10:34h in Recipes by Lyn Nichols 0 Comments

Ingredients

4 large organic potatoes with skins scrubbed (I love the Dutch Cream variety)

1 cm horseradish peeled and diced finely

2–3 teaspoons of fresh rosemary diced finely

CARAWAY SAUCE; 3 artichoke hearts (I use ones already prepared and stored in oil), ¼ cup soaked cashews, 2 tsp caraway seeds, ½ cup water (add more if needed to get ideal sauce consistency), sea salt to taste

CIDER BROCCOLI; 1 head of broccoli including stem, ⅛ cup organic olive oil, ⅛ cup apple cider vinegar

Directions

STEP 1

Bake the potatoes whole in a 200 degree oven until outsides are hard and crunchy and insides are soft.

STEP 2

Allow to cool slightly then cut the potatoes in half and, using a teaspoon, scoop the soft insides into a mixing bowl.

STEP 3

Set skins aside for refilling later.

STEP 4

Mash or process the potato to a smooth consistency before adding the finely diced horseradish and rosemary to the mix.

STEP 5

Spoon the potato mixture back into the skins and place in the oven to warm before serving.

STEP 6

Caraway Sauce; place the caraway seeds, cashews, artichoke and water in a blender on high speed until smooth and creamy.

STEP 7

Broccoli; pulse in a blender until it becomes rice like. Combine the olive oil and apple cider vinegar together and drizzle over the salad.

STEP 8

Place the cider broccoli onto a serving platter as the base, add the heated potatoes, top with caraway sauce and serve.

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