Makes between 20-30 rounds.
1. For the mustard, mix the egg yolks, sugar, mustard, vinegar, water and salt in a heatproof bowl and cook over boiling water, stirring constantly until thick, about 5 minutes. Blend in the butter and horseradish, and cool thoroughly. Fold in the whipped cream. Store in the fridge until needed. Preheat oven to 350F / 180?C.
2. To make the sweet potato rounds, slice the sweet potatos into ?cm rounds. Place them onto a baking tray and season well. Dot with the butter and sprinkle with the thyme. Roast until golden, about 20 minutes.
3. To serve, place the thinly sliced rare roast beef onto the potatorounds and top with the mustard. Garnish with the pink peppercorns and/or chives.
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Serving Size: 1 Round (77g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 172 | ||
Calories from Fat: 122 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 7g | 35 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 67.4mg | 21 % | |
Sodium 90.1mg | 3 % | |
Potassium 190.9mg | 5 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.3g | ||
Protein 7.6g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 172
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