Name: Mashed Turnips and Potatoes with Horseradish Bread Crumbs
Cook time: 25 min
Total time: 45 min
Yield: Makes 10 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 fresh orange zest; 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

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Mashed Turnips and Potatoes with Horseradish Bread CrumbsRoland Bello

Reminiscing about the sweet and slightly spicy turnips that she would dig up and eat on her grandfather's farm years ago, senior food editor Alexis Touchet was determined to bring out the best of the root in this creamy side dish. The heat of horseradish plays up the turnips' and potatoes' earthy qualities, and a topping of toasted bread crumbs lends a delightful crunch.

Cooks' notes:

·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.

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