I had occasion to consult Cook's Illustrated's _Perfect Vegetables_ today on
what to do with turnips. I got two big turnips in my CSA box last week and
I'm not sure what to do with them. I've gotten turnips twice before. The
first time I pickled them; the second time I marinated them in yogurt,
pan-fried them, then simmered them in a spiced yogurt sauce. Both
treatments were okay, but nothing to elicit tears of joy. _Perfect
Vegetables_ lists rutabagas and turnips together, but then gives rutabagas a
LOT more attention than turnips. It recommends roasting turnips as an
accompaniment to meats. It recommends mashing rutabagas, and has this
comment about turnips: "The flavor is peppery, almost like horseradish, to
which it is also related . . . [Mashed] white turnips were harsh and
overpowering."

Well, that got me to thinking: If mashed white turnips were strongly
horseradish-like, wouldn't that be a GOOD thing if you were to serve it with
something which pairs well with horseradish, like roast beef? And couldn't
other complementary flavors be found?

Here's what I'm considering, and I'd appreciate comments from any turnip
veterans out the I want to peel, cube, and steam a softball-sized turnip,
then purée it with Bloody Mary flavors, e.g., tomato juice, celery salt,
cayenne, and Worcestershire sauce. I'd use that as a side dish for a grilled
steak.

Can anybody think of a reason this WOULDN'T work?

Bob