Horseradish-Mustard New Potatoes
From asheats 16 years agoIngredients
- 4 pounds new potatoes shopping list
- 1 large red onion, cut into 3/4-inch chunks shopping list
- 1 tablespoon butter shopping list
- 2 tablespoons flour shopping list
- 1/8 teaspoon salt shopping list
- 3/4 cup chicken broth shopping list
- 3/4 cup sour cream shopping list
- 2 tablespoons horseradish mustard shopping list
- 2 tablespoons chopped fresh chives shopping list
- 1 teaspoon pink and black peppercorns, cracked shopping list
How to make it
- Scrub potatoes; cut in halves or quarters.
- In a covered Dutch oven, cook potatoes in a small amount of boiling, lightly salted water about 10 minutes or until tender.
- Drain and return to pan.
- In medium saucepan, sauté onion in butter for 4-5 minutes or until tender.
- Stir in 1 tablespoon of flour and salt. Add chicken broth.
- Cook and stir until thickened and bubbly.
- In a small bowl, stir together sour cream, horseradish, mustard and remaining 1 tablespoon flour.
- Stir into broth mixture. Cook and stir until heated through.
- Pour sauce over potatoes; toss lightly to coat.
- Transfer to a serving bowl. Sprinkle with chives and cracked peppercorns.
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