Horseradish Crema On Hasselback Potato

Name: Horseradish Crema On Hasselback Potato
Cuisine: Latin American, American
Ingredients: 3/4 C Water; 1/3 C Raw Cashews; 1/2 C Coconut Milk, full fat; 2 tsp Lime Juice, fresh; 2 tsp Apple Cider Vinegar; 1/4 tsp Celtic Sea Salt, or to taste; 1/4 C Fresh Horseradish, grated (can use jarred horseradish, as long as W30); 1 qt Cold Water; 4 Yukon Gold Potatoes; ¼ c Olive Oil; 2 tbs Garlic Powder; 4 tbs Celtic Sea Salt

5 steps

Updated at: Thu, 17 Aug 2023 14:18:54 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories397.7 kcal (20%)

Total Fat26.9 g (38%)

Carbs36.5 g (14%)

Sugars3.9 g (4%)

Protein6.2 g (12%)

Sodium5529.2 mg (276%)

Fiber5.7 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¾ cwater

0.33 CRaw Cashews

0.5 CCoconut Milk

full fat

2 tspLime Juice fresh

2 tspapple cider vinegar

¼ tspCeltic Sea Salt

or to taste

0.25 CFresh Horseradish

grated, can use jarred horseradish, as long as W30

1 qtWater

Cold

4yukon gold potatoes

¼ colive oil

2 TbsGarlic Powder

4 TbsCeltic Sea Salt

Instructions

Step 1

SOAK the cashews overnight in the 1 qt of cold water. Wake up, drink coffee, and strain off the cashews, discard the water.

Step 2

PEEL the horseradish. Grate the horseradish, or chop finely with a knife. Blend ingredients all together in a blender. Pour on Hasselback Potatoes or Steaks.

Step 3

MIX the olive oil, garlic powder and celtic sea salt together with a fork. SLICE the potatoes thinly, being careful not to go all the way through them so that the bottom of the potato holds the slices together.

Step 4

BRUSH the potatoes with the olive oil mixture, being sure to get them in-between the slices.

Step 5

ROAST the potatoes in a convection oven at 350F for about 30 minutes or until golden brown.