Very tasty.
Add potatoes and carrots to boiling water, simmer until tender ~10 minutes.
Drain, reserving some of the liquid.
Puree potatoes and carrots in a food mill, adding some of the liquid if necessary. Transfer puree to a saucepan. Add sour cream, butter and horseradish.
Season with salt and white pepper. Reheat slowly over low heat. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 175 | ||
Calories from Fat: 154 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.1g | 23 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 46.2mg | 14 % | |
Sodium 1214.9mg | 42 % | |
Potassium 157.7mg | 4 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 3.7g | ||
Protein 1g | 1 % | |
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: 175
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