Directions:
- In a saute pan, whisk the gravy, horseradish and cream together, over medium heat. Cook the sauce for 4 to 5 minutes. Season with salt and pepper. Mound the roasted potatoes in the center of the plate. Carve the brisket and lay over the potatoes. Spoon the sauce over the meat. Garnish with fried shallot crusts, chives and peppers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 462.72 Kcal (1937 kJ) | ||
| Calories from fat | 187.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.84g | 32% | |
|---|---|---|---|
| Cholesterol | 43.98mg | 15% | |
| Sodium | 4719.75mg | 197% | |
| Potassium | 310.71mg | 7% | |
| Total Carbs | 59.14g | 20% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 11.3g | 23% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 1.9mg | 11% | |
| Calcium | 154.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 328.36 Kcal (1375 kJ) | ||
| Calories from fat | 133.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.79g | 32% | |
|---|---|---|---|
| Cholesterol | 31.21mg | 15% | |
| Sodium | 3349.27mg | 197% | |
| Potassium | 220.49mg | 7% | |
| Total Carbs | 41.97g | 20% | |
| Sugars | 0.85g | 5% | |
| Dietary Fiber | 1.68g | 9% | |
| Protein | 8.02g | 23% | |
| Vitamin C | 2.9mg | 7% | |
| Iron | 1.4mg | 11% | |
| Calcium | 109.6mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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