Before starting, wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a medium pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat, then reduce heat to medium.Simmer uncovered, until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

Meanwhile, strip 1/2 tbsp rosemary (dbl for 4 ppl) from stem, then roughly chop.Roughly chop parsley. Trim 1/4-inch off mushrooms stalks, then quarter. Add turkey, breadcrumbs, half the garlic puree and half the rosemary to a large bowl. Season with 1/8 tsp salt (dbl for 4 ppl) and pepper, then combine. (TIP: If you prefer a tender meatball, add an egg to the mixture!)Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then meatballs. Pan-fry, turning meatballs to brown on all sides, 4-6 min. Transfer to a plate. (NOTE: We will finish cooking them in step 4!)Add aromtics blend and mushrooms to the pan. Cook, stirring occasionally, until veggies soften, 2-3 min.

Add flour, remaining garlic puree and remaining rosemary to the medium pot. Cook, stirring until flour coats veggies, 1 min. Whisk in broth concentrate and 1 1/3 cup water (dbl for 4 ppl), then add meatballs and any juices from the plate. Bring to a boil over high heat. Once simmering, reduce heat to medium. Simmer, until sauce thickens slightly and meatballs are cooked through, 8-10 min.** Season with salt and pepper.

Meanwhile, add 2 tbsp butter, 1/4 cup milk (dbl both for 4 ppl) and horseradish to the pot with potatoes. Mash together until creamy. Stir in half the parsley, then season with salt and pepper, to taste.

Divide horseradish mash between bowls. Top with meatball and mushroom stew. Sprinkle remaining parsley over stew.