Mashed Turnips And Potatoes With Horseradish Bread Crumbs
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
55
Spice
53
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Peel potatoes and turnips, then cut into 2-inch pieces
2
Cover potatoes, turnips, and 2 teaspoons salt by 2 inches cold water in a 6-quart pot
3
Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 18 minutes
4
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
5
Add horseradish and toss until combined well, then transfer to a small bowl
6
Drain vegetables in a colander, then return to pot and mash
7
Stir in milk, remaining 4 tablespoons butter, and scallion greens over low heat until combined well and heated through
8
Season with salt and pepper, then serve topped with bread crumbs
9
Peel potatoes and turnips, then cut into 2-inch pieces
10
Cover potatoes, turnips, and 2 teaspoons salt by 2 inches cold water in a 6-quart pot
11
Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 18 minutes
12
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
13
Add horseradish and toss until combined well, then transfer to a small bowl
14
Drain vegetables in a colander, then return to pot and mash
15
Stir in milk, remaining 4 tablespoons butter, and scallion greens over low heat until combined well and heated through
16
Season with salt and pepper, then serve topped with bread crumbs