Side Dishes

• Écrasé of potato and horseradish with beets

• Portions : 4
• Cooking time : 30 min
• Preparation : 10 min

Ingredients

• 600 g or 4 medium yellow-fleshed potatoes
• 45 ml (3 tbsp.) cold-pressed olive oil
• 60 ml (4 tbsp.) horseradish with beets
• 15 ml (1 tbsp.) chives, chopped
• Salt and pepper to taste

Preparation

Peel and boil potatoes in salted water. Drain and mash coarsely with a fork, leaving good-sized pieces of potato.

Add the olive oil and the horseradish with beets. Season with salt and pepper and mix gently.

Sprinkle with chives and serve.

Variation: You can use fresh chopped herbs or finely chopped dried tomatoes to replace the chives.