Mashed Turnips and Potatoes with Horseradish Bread Crumbs

Ingredients for Mashed Turnips and Potatoes with Horseradish Bread Crumbs

• 900g yellow-fleshed potatoes such as Yukon Gold

• 575g turnips

• 2 1/4 teaspoons salt

• 7 tablespoons unsalted butter, cut into tablespoons

• 240ml coarse fresh bread crumbs (from 2 slices firm white sandwich bread)

• 2 tablespoons drained bottled horseradish, patted very dry between paper towels

• 180ml whole milk

• 1/2 cup thinly sliced spring onion greens

• Unsalted butter for buttering pan

• 1 teaspoon finely grated fresh orange zest

• 300ml fresh orange juice

• 2 tablespoons molasses (not robust or blackstrap)

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 4 large sweet potatoes (1.2kg), peeled and cut lengthwise into 1-inch-wide wedges

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 45ml butter in a 10-inch heavy skillet (preferably cast-iron), then toast bread crumbs with remaining 1/4 teaspoons salt, stirring frequently, until golden brown, 3 to 5 minutes. Add horseradish and toss until combined well, then transfer to a small bowl.

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

Avvertenza

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