Mashed Turnips and Potatoes with Horseradish Bread Crumbs

Mashed Turnips and Potatoes with Horseradish Bread Crumbs
Photo by Roland Bello

Ingredients

  • ¼ teaspoon black pepper
  • 2 pounds yellow-fleshed potatoes such as Yukon Gold
  • 2 tablespoons molasses (not robust or blackstrap)
  • 1 ¼ cups fresh orange juice
  • 1 ¼ pounds turnips
  • 2 tablespoons bottled horseradish
  • 1 teaspoon fresh orange zest
  • + 8 more ingredients
    • 1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
    • Unsalted butter
    • 7 tablespoons unsalted butter
    • ½ cup scallion greens
    • 4 large sweet potatoes (2 3/4 lb)
    • ½ teaspoon salt
    • ¾ cup whole milk
    • 2 ¼ teaspoons salt

Peel potatoes and turnips, then cut into 2-inch pieces. Cover potatoes, turnips, and 2 teaspoons salt by 2 inches cold water in a 6-quart pot. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 18 minutes. While vegetables cook, melt 3 tablespoons butter in ...

View full recipe at Epicurious

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