With the Holidays approaching, I have the urge to serve a starchy side dish which would go with either white or red meat. I also want to use what’s locally in season. Here’s my original recipe for Roasted Carrot and Turnip Purée.
My mash recipe is simple and flavorful. It incorporates fresh horseradish to give it some heat—an unexpected turn with this type of dish. Of course, if you are not a fan of horseradish then leave it out. This dish will still be tasty without it.