Baked Potatoes in Horseradish Sauce | Transylvanian Tradition
(0)
55 min
Under an hour
Sezamo
O rețetă tradițională ardelenească de toamnă, plină de savoare și reconfortantă: felii fragede de cartofi scăldate într-un sos bogat de smântână fermentată și hrean piquant, rumenite la cuptor sub o crustă aurie de cașcaval.
Preparation method
Ingredient preparation
Preheat the oven to 190°C. Wash and peel the potatoes, then slice them into uniform rounds about 4-5 mm thick. Boil them in salted water for 6-8 minutes, just until slightly tender without falling apart, then drain well.
Peel and finely chop the yellow onion and garlic. In a small pan, melt half of the butter and sauté the onion and garlic over low heat for 3-4 minutes, until translucent and fragrant.
Sauce preparation and assembly
In a large bowl, mix the sour cream with the grated horseradish, finely chopped dill, sautéed onion and garlic, salt, and freshly ground black pepper. Taste the sauce — it should be velvety, with a sharp and invigorating kick.
Chef's tip
For an intense, authentic flavour, use fresh horseradish grated on a fine grater. If you prefer a milder heat, leave the grated horseradish exposed to the air for 5 minutes before incorporating it into the sour cream.
The dish can be kept in the refrigerator for up to 3 days in an airtight container and can be reheated in the oven to regain its creamy texture.
27 min
Under an hour
