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

Image may contain Food Mashed Potato Plant Meal and Dish

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.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.