Mashed Turnips and Potatoes with Horseradish Bread Crumbs

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

Ingredients

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

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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