Broccoflower Mash With Horseradish Recipes

Steps:

• Boil the whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a minute or two.
• Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and the milk together and add that to the mashed potatoes. Stir in 2 tbsp grated fresh horseradish, ready grated horseradish from a jar, or creamed horseradish (for a slightly milder taste), then season to taste.

Steps:

• Bring the potatoes to the boil in a pan of salted water and cook for 25-30 mins or until tender (alternatively, you could steam them). Drain in a colander and pass through a potato ricer, or mash thoroughly by hand, then pass through a sieve.
• Heat the cream and butter until almost boiling, then gradually add the liquid to the potatoes until you have smooth purée. Stir in the horseradish, season to taste and serve with a drizzle of olive oil.

Steps:

• Place water, salt and Broccoflower® in four quart pot. Bring to a simmer and cook approximately ten minutes until Broccoflower® is tender. Drain well, put Broccoflower® into food processor. Add butter and horseradish. Blend all together until smooth. Check seasonings adding salt and pepper to taste.

Steps:

• In a large skillet cook garlic and red pepper flakes in oil over moderate heat, stirring, 1 minute. Add broccoflower and sauté over moderately high heat, stirring frequently, until it begins to brown, about 2 minutes.
• Add water and cook, covered, 5 minutes, or until broccoflower is just tender. Add vinegar, butter, and salt and pepper to taste and gently toss until butter is melted.
• Transfer mixture to a serving bowl and sprinkle with basil and Parmesan.