Beer-braised potatoes with horseradish and cheddar from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 343) by Mark Bittman

  • horseradish
  • onions
  • potatoes
  • cheddar cheese
  • beer
  • EYB Comments

    Can substitute milk for beer, any root vegetable, winter squash or apples for potatoes. This recipe is a component of the book's "Braised potatoes, ten ways."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute milk for beer, any root vegetable, winter squash or apples for potatoes. This recipe is a component of the book's "Braised potatoes, ten ways."

  • Rutabaga on January 31, 2019

    These were OK, and it's an interesting cooking technique I haven't used before with potatoes. I used a winter ale, and in retrospect, I think a pilsner or other relatively light beer would have been better. Although the winter ale wasn't especially strong, the beer flavor is very prominent here, and it was a little too bitter, especially paired with the horseradish. I could see this being good if the beer flavor was more mellow and let the cheese shine a little more.

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