Mashed Turnips and Potatoes with Horseradish Bread Crumbs

Name: Mashed Turnips and Potatoes with Horseradish Bread Crumbs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 237 milliliters coarse fresh bread crumbs (from 2 slices firm white sandwich bread); 2 Tbsps drained bottled horseradish, patted very dry between paper towels; 2 Tbsps molasses (not robust or blackstrap); 296 milliliters fresh orange juice; 1 teaspoon finely grated fresh orange zest; 1 teaspoons salt; 118 milliliters thinly sliced scallion greens; 1 kilograms large sweet potatoes , peeled and cut lengthwise into 1-inch-wide wedges; 567 grams turnips; 10 servings Unsalted butter for buttering pan; 177 milliliters whole milk; 907 grams yellow-fleshed potatoes such as Yukon Gold

Mashed Turnips and Potatoes with Horseradish Bread Crumbs might be just the side dish you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 294 calories, 7g of protein, and 6g of fat each. If you have butter, yellow-fleshed potatoes such as yukon gold, scallion greens, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Potato

Turnip

Water

Salt

Equipment you will use

Pot

While vegetables cook, melt 3 tablespoons butter in a 10-inch heavy skillet (preferably cast-iron), then toast bread crumbs with remaining 1/4 teaspoon salt, stirring frequently, until golden brown, 3 to 5 minutes.

Ingredients you will need

Breadcrumbs

Vegetable

Butter

Toast

Salt

Equipment you will use

Frying Pan

Add horseradish and toss until combined well, then transfer to a small bowl.

Ingredients you will need

Horseradish

Equipment you will use

Bowl

Drain vegetables in a colander, then return to pot and mash. Stir in milk, remaining 4 tablespoons butter, and scallion greens over low heat until combined well and heated through. Season with salt and pepper, then serve topped with bread crumbs.

Ingredients you will need

Salt And Pepper

Green Onions

Breadcrumbs

Vegetable

Butter

Milk

Equipment you will use

Colander

Pot

·Bread crumbs, without horseradish, can be made 1 day ahead and cooled, then kept in a sealed plastic bag. Reheat in a skillet, then toss with horseradish.·Mashed potatoes and turnips, without scallions and bread crumbs, can be made 1 day ahead and chilled, uncovered, until completely cooled, then covered. Reheat in a large metal bowl set over a pot of simmering water, stirring occasionally.

Ingredients you will need

Breadcrumbs

Horseradish

Green Onions

Potato

Turnip

Water

Equipment you will use

Ziploc Bags