Mashed Potatoes and Turnips with Horseradish

Ingredients: 2 1/2 lb yellow-fleshed potatoes such as Yukon Gold 3 lb turnips or rutabagas, peeled and cut into 2-inch pieces 6 tablespoons unsalted butter, softened 2 tablespoons horseradish cream or drained bottled horseradish, or to taste 2 to 4 teaspoons sugar 1/2 cup chopped fresh flat-leaf parsley Instructions: Cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes (depending on size of potatoes). Drain potatoes in a colander and, when just cool enough to handle, peel. Transfer potatoes to a bowl. While potatoes are cooking, cover turnips with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 10 to 20 minutes (depending on freshness of turnips). Drain turnips in colander and immediately add to warm potatoes, then mash with butter and horseradish. Season with sugar (to taste), salt, and pepper and stir in parsley. Get the Recipe Here!

Roasted Beet and Walnut Dip

Ingredients:

• 1 pound roasted beets, coarsely chopped
• ½ cup walnuts, toasted, finely chopped
• 2 tablespoons chopped dill, plus sprigs for serving
• 2 tablespoons crème fraîche, plus more for serving
• 1 teaspoon Sherry vinegar
• ½ teaspoon caraway seeds, toasted, plus more for serving
• Kosher salt and freshly ground black pepper
• Olive oil (for serving)

Instructions:

1. Process beets, walnuts, dill, crème fraîche, vinegar, and caraway seeds in a food processor until smooth; season with salt and pepper.
2. Top with crème fraîche, caraway seeds, and dill sprigs and drizzle with olive oil.

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Stir Fried Bok Choi with Garlic

Ingredients:

• 1/3 cup reduced-sodium chicken broth
• 1 tablespoon soy sauce
• 1 1/2 teaspoons cornstarch
• 3 tablespoons peanut or vegetable oil
• 1/4 cup thinly sliced garlic (about 8 cloves)
• 2 pounds baby or Shanghai bok choy, halved lengthwise
• 2 teaspoons Asian sesame oil

Instructions:

1. Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.
2. Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side.
3. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total.
4. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes.
5. Stir in sesame oil, then transfer to a serving dish.

Get the recipe here!