Here's a tip if you are looking for a different side dish. Roast some unpeeled turnips or other hard vegetables like celeriac in the coals of the bonfire or barbecue grill. It's simple, rustic and adds a sweet-smoky flavour to the veg.
Place the turnips in the hot embers, not flames. Turn them frequently to allow them to bake on all sides. The turnips will go black because of the heat, but then again you are only supposed to eat the inside of the turnips. The cooking time depends greatly on the size of the turnips, so anywhere from 45 min. to 1.5 hours. Keep checking if the turnips are tender by piercing them with a skewer. To serve, slice them open, sprinkle with salt and serve with butter, gravy and/or your favourite herbs.
Turnips hardly ever took the leading role on the dinner table, but were rather considered animal feed or a humble flavouring for soups. The Vikings grew turnips in the cabbage garden. Turnips, cabbage, beans, peas and grain were a considerable part of the diet.