Mashed Turnips And Potatoes With Horseradish Bread

Name: Mashed Turnips And Potatoes With Horseradish Bread Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds yellow-fleshed potatoes such as Yukon Gold; 1 1/4 lb turnips; 2 1/4 teaspoons salt; 7 tablespoons unsalted butter, cut into tablespoons; 1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread); 2 tablespoons drained bottled horseradish, patted very dry between paper towels; 3/4 cup whole milk; 1/2 cup thinly sliced scallion greens; Unsalted butter for buttering pan; 1 teaspoon finely grated; 1 1/4 cups fresh orange juice; 2 tablespoons molasses (not robust or blackstrap); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 large sweet potatoes (2 3/4 lb), peeled and cut lengthwise into 1-inch-wide wedges

Servings: persons

2 pounds yellow-fleshed potatoes such as Yukon Gold
1 1/4 lb turnips
2 1/4 teaspoons salt
7 tablespoons unsalted butter, cut into tablespoons
1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
2 tablespoons drained bottled horseradish, patted very dry between paper towels
3/4 cup whole milk
1/2 cup thinly sliced scallion greens
Unsalted butter for buttering pan
1 teaspoon finely grated
1 1/4 cups fresh orange juice
2 tablespoons molasses (not robust or blackstrap)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large sweet potatoes (2 3/4 lb), peeled and cut lengthwise into 1-inch-wide wedges

1
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.
2
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. Add horseradish and toss until combined well, then transfer to a small bowl.
3
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.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds yellow-fleshed potatoes such as Yukon Gold, 1 1/4 lb turnips, 2 1/4 teaspoons salt, 7 tablespoons unsalted butter, cut into tablespoons, and more.

Yes, Mashed Turnips And Potatoes With Horseradish Bread Crumbs falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mashed Turnips And Potatoes With Horseradish Bread Crumbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions