First of all you get a swede, the vegetable type. I think they are called rutabaga in North America, and I suspect they are called cattle fodder in a lot of places. They look like this
The swede is very hot when you pull it out and I used clean rubber gloves to protect my hands as I trimmed the top and bottom and cut off the skin. I then mashed it with a teaspoon of butter, though I could have used less. It was incredibly tender and tasted gorgeous.
I tried this because bear likes swede mashed with carrots and I was delighted at the thought of a vegetable that bear ate that didn't need a pan. Unfortunately bear decided that the swede was inadequate without carrot. DH and I wolfed ours down. I wonder if you can cook carrot the same way?