- Stand Mixer: Ideal for blending boiled or steamed turnips and potatoes smoothly.
- Electric Potato Ricer: Perfects the texture of potatoes, creating an excellent base for mashed vegetables.
- Food Processor: Useful for grating horseradish and processing breadcrumbs into a coarse or fine consistency.
- Piping Bag with Star Tip: Perfects the presentation of horseradish bread crumbs on top, adding decorative touch to dishes.
- Food Storage Containers (2-quart): Ideal for storing leftovers or prepping ingredients ahead of time.
- Dutch Oven with Lid: Great option for boiling turnips and potatoes, providing even heat distribution and excellent cooking results.
- Chef's Knife: Essential for peeling and chopping ingredients needed in the recipe.
- Peeler: Helps remove skin from both turnips and potatoes, making them ready for cooking.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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