Last night I made a mashed combo of celeriac and rutabaga, but I easily could have used parsnips, turnips and carrots as well.
I cut the celeriac and rutabaga into cubes and steamed them in one of those fan-like steamer contraptions that fit into a saucepan. When the vegetables were soft, I put them into a bowl, added a little of the cooking liquid, a big chunk of Kerrygold butter, plus unrefined sea salt and fresh ground pepper.
I mashed with a fork and, being that I like the consistency chunky, stopped after only a minute or two. (Even if you like the texture creamier, try not to mix too much; you could end up with too dense of a final product.)
I used this mixture as a base for leftover vegetarian chickpea stew that I wrote about on Friday.