How can I fix my parsnip puree?
It doesn't even necessarily need to be a &quot;pairing&quot; but something that you can add to your existing puree to improve it.
I think you're on the right track with acid -- it's often overlooked in how it can brighten up otherwise dull &amp; muddy flavors.  You might try adding some lemon juice, vinegar, or even a prepared mustard.
I generally don't cook only turnips, so I'm not sure what's best in this case ... I'll do a variety of root vegetables, like carrots, potatoes, turnips, and onions.  You can also look to recipes like colcannon or stamppot and mix in some cooked dark greens.  You can then serve it with or mix in some sort of processed pork product like cooked sausage, bacon, or ham.  (I wouldn't go with just any type of meat ... I think the salt &amp; maybe the fat are the key here, as both can help mask bitter flavors).
If you're boiling the vegetables to make a mash, I'll also toss in a few garlic cloves, and mash them in with everything else.  After the fact, you might try mixing in some chives or if it's still hot, some finely minced scallions or shallots (so they're cooked slightly in the hot mash)
You might also look to where the puree / mash is used as an ingredient in some other dish ... I would think that a shepherd's pie / cottage pie could be really good with a turnip puree on top.