Turnip Horseradish Mashed Potatoes and Can Brussel Sprouts

It's been forever since I posted a recipe, so I thought I'd give you two of my favorites.

Turnip Horseradish Mashed Potatoes
(I've posted other variations of this recipe, but this is the least complex and they were a huge hit last night)
1 bag of potatoes (red or yukon gold) peeled and diced
2 turnips peeled and diced
2 tbsp prepared horseradish
1 stick melted unsalted butter
1 cup half & half
Salt and pepper to taste
Chopped scallions for garnish

Bring a large pot of salted water to boil and add the potatoes and turnips cook until fork tender, drain and return to pot. Add butter, half & half, horseradish, salt and pepper. Using a hand mixer on low speed to start to whip. Gradually increase speed until you have light fluffy potatoes. Taste and adjust seasonings then serve with the chopped scallions.


Bacon Brussels Sprouts

1 bag brussels sprouts washed bottoms trimmed and cut lengthwise
3 pieces of thick cut bacon cut into lardons
1/4 cup olive oil
2 tbsp cranberry pear balsamic vinegar (plain balsamic will work as well)
1 tbsp dried rosemary leaves
salt and pepper to taste

Preheat oven to 350
In a large cast iron skillet place the bacon and cook until the fat is rendered then remove bacon and set aside leaving fat in skillet. While the bacon is cooking combine the sprouts with the olive oil salt and pepper and rosemary. Toss to combine. Add sprouts to the bacon renderings in a single layer brown both sides then transfer to oven for 10 minutes. Remove from oven and toss with balsamic vinegar. Serve immediately.

             (I served these last night with a braised roast for my husband and a couple of his friends.)