Steckrübe

It holds more water than potato, so it needs more fat to stop tasting thin.

Starch absorbs the sulfur and gives the mash a body swede alone cannot build.

Musty heat sits inside the sulfur rather than on top of it like black pepper.

Woody sweetness redirects the cabbage note toward the sugar underneath it.

Mutton fat and brassica sulfur are the same flavour argument, settled by heat.

Dairy fat binds the volatile sulfur compounds so they read as savoury, not drains.

Salt, smoke and fat, which is precisely the list of what this root lacks.

Sweet against bitter-sweet. The carrot makes the mash taste deliberate.

Caramel sugar over sulfur is the Canadian roasted version, and it works.

Same mustard-oil family, ten times the volatility. It sharpens its own cousin.

Peat guaiacol over brassica sulfur, smoke on top of drains; a Burns Night accident worth keeping.

Both bitter-sweet and sulfur-adjacent. A spoon of cocoa in the mash reads as depth.