Turnips will absorb flavours easily, sweet as well as savoury.
They are good crushed instead of mashed when they retain a bit of texture.

1 Med Turnip
2 oz. Butter
Juice and Grated Rind of 1 Orange
1 tsp. Grated Root Ginger
1 tsp. Honey
Salt and Pepper.

Peel the Turnip and cut into rough chunks.
Put, with all the other ingredients, into a pot with a good lid
And sweat them covered for 15 mts or so.
Check these from time to time to make sure they arn’t sticking.
If the mixture starts to look dry add a little water.
Once they are soft enough to pierce easily with a skewer
Take off the heat and mash roughly with a potato masher.
(The idea here is to crush rather than make a puree)
These are delicious with roast or grilled meats and reheat very well.