Recipe: One-Pot Garden Supper with Horseradish Sauce (using ham, potatoes, and green beans

ONE-POT GARDEN SUPPER WITH HORSERADISH SAUCE

"As soon as the first green beans and new potatoes start appearing at the Des Moines farmers market, Senior Travel Editor Linda Ryberg makes this family favorite. She combines chunks of ham with the vegetables for an easy supper. Serve the horseradish sauce as a cool, creamy condiment."

2 pounds tiny new potatoes (no more than 1 1/2 inches in diameter)
2 pounds fresh green beans
1 (2 pound) boneless cooked ham
1 tablespoon olive oil
3 cups water
FOR THE HORSERADISH SAUCE:
1 (8 ounce) carton dairy sour cream
4 to 6 teaspoons prepared horseradish

Scrub potatoes. Wash beans; remove ends. Break the beans into 2-inch pieces.

Cut a 1/4-inch slice from one end of ham; dice the slice. Cut remaining ham into 1-inch slices; quarter slices.

In a Dutch oven, cook the diced ham in olive oil over medium heat for 1 to 2 minutes or till it begins to brown.

Add green beans and cook for 4 minutes. Remove from heat.

Add potatoes and ham slices. Pour water over all. Bring to boiling; reduce heat and simmer, covered, for 25 minutes or till potatoes are tender. Drain.

TO MAKE THE HORSERADISH SAUCE:
In a small bowl, combine sour cream and prepared horseradish. Serve with the meat and vegetables.

Nutrition note:
Reduce the sodium in this dish by using less ham or substituting roast turkey for ham.

Makes 8 servings
Source: Midwest Living magazine, July/August 2000