There's no picture for this recipe because frankly, it's white mush. But it tastes great and is a great way to use turnips.
You know how great mashed potatoes are? Well, if you add parsnips and turnips, they're even better. Turnips have very few calories and plenty of vitamin C and folate. They add an earthy quality to the potatoes that makes a nice change. Parsnips are those white carrot like things that have a taste not totally unlike carrots, but unique to themselves. Parsnips will give you vitamin C, iron, and fiber. Their tste helps to cut the sulphur hint in the turnips and sweetens the whole mix.
I peel my vegetables before mashing for aesthetic reasons, but you don't have to. This dish makes a great side on a cold day.
Mashed Root vegetables
5 red new potatoes
3 medium turnips
1/2 cup cream or milk
2 tablespoons butter
salt and pepper
Peel all the vegetables. Cut to approximately equal size. The shapes don't really matter since you'll be mashing it all later.
Place the potatoes in a pot of salted water. Bring to a boil and let cook for five minutes. Add parsnips and turnips. The turnips will probably float. That's OK. Boil the lot for 15 minutes until every vegetable type is pierced easily with a knife.
Scoop out and reserve 1-2 cups of the water from the pot. Drain the vegetables and add them back to the pot.
Add the cream and butter and mash the vegetables with a potato masher. If the mixture is too dry, add a little of the water reserved from the pot. The water is starchy from the potatoes and flavored by all the vegetables, so it will help pull the mix together. Add more of the water and mash until the vegetables are the consistency you like.
Salt and pepper to taste. If you like, you can stir in a handful of chopped parsley, or if you'd like a real kick, a 1/4 cup of horseradish.