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Corned Beef with Roasted Cabbage, Carrots & Potatoes + Horseradish Cream Sauce

Jennifer Segal
  • 200 minutes
  • Serves 6 to 8

INGREDIENTS

1

flat-cut corned beef with seasoning

6

Carrots, medium

1 1/4 lb

Gold potatoes, small

1

Green cabbage, very small

2 tbsp

Italian parsley

1 tbsp

Dijon mustard

4 tbsp

Horseradish, prepared

1/2 tsp

Black pepper, ground

1 3/4 tsp

Salt

1/4 tsp

Sugar

1 tsp

White wine vinegar

4 tbsp

Butter, unsalted

1 cup

Sour cream