Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb New potatoes -OR 4T bottled grated white
1 c Plain yogurt; creme -horseradish
-fraiche, or smoothly 1/8 ts Sugar
-blended tofu ;salt and white pepper to
3 Inch piece fresh horseradish -taste
-root, peeled and grated

Gently boil potatoes until they can be pierced easily with a fork.
Remove from heat and drain.

Combine remaining ingredients, and pour over potatoes.

Let sit for a few minutes to allow flavors to marry. Serve warm.

Per serving: 245 cals, 6.5g prot, 1g fat, 52g carbo, 4mg chol, 203
sod, 5g fiber.
Recipe by Mariclare Barrett Obis From the Best of Vegetarian Times
recipe cards
Helpful hints: Creme fraiche is a cultured, slightly thickened cream
with a milder taste than sour cream. If using tofu, try to find a
silken variety; silken tofu has the creamiest consistency.
Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 12-17-94

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