While I’m still a huge fan of all in one pot cooking, more and more frequently I am finding myself making dinners like this. Usually on a weekend. The potatoes are from a recipe called Wolfgang Puck’s Potato-onion Latke. Okay, it isn’t a latke really. And the recipe I found online wasn’t actually complete, but it’s basically thinly sliced potatoes with onions fried up in olive oil layered between. Then it’s baked in the oven until the potatoes are soft.
The (see, here’s where the horseradish comes in) from Vegan With A Vengeance was amazing. I didn’t really think much about what to expect when I had the first bite. The flavor was so vibrant. I can see this being a pick-me-up in the cold winter months. And of course, a giant pile of collards rounds things out.
