Europeans make a root vegetable mash that can include turnips. It almost always includes potatoes, with a few to several of these - celery root (celeriac), carrots, turnips, rutabagas. It is delicious. Have had it in several countries to include France and Belgium, where I found it to be quite tasty. Had it with rabbit in a wine reduction sauce in a sidewalk cafe in Paris and with homemade sausages in a small cafe in Brussels on a narrow alley way just off Grand Place.
The name the Europeans call the mash escapes me right now. I tried to recreate it once here, but wasn't able to duplicate that fine concoction. A coworker from France I worked with told me it was because I hadn't processed the celery root correctly.
We do roast beef and root crops.
Potatoes, turnips, parsnips, rutabagas, carrots.
Mashed up, butter, some horseradish.
I think Terryk knows what they call it.
