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Autumn Root Vegetable Purée

Author: Frank Stitt

Lamb and Barley Soup

Author: Sharon Ryan

Roasted Root Vegetables with Rosemary

Roast these up to four hours ahead; put them in to reheat when the prime rib is done.

Mashed Root Vegetables

Author: Ken Haedrich

Chicken Soup with Loads of Vegetables

Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.

Author: Joan Nathan

Lentil and Vegetable Stew with Kale

Author: Bon Appétit Test Kitchen

Country Hash

Not everything Feniger serves at her restaurant is typical street food, and here's a delicious case in point. The intriguing combination of shredded brisket, diced root vegetables, and apples is based...

Author: Susan Feniger

125th Street Malanga Mash

Author: Daisy Martinez

Chicken Thigh Potpie

Chicken potpie is a dish many of us crave when we want to conjure up the warmth of home and hearth, and chef Ashley Christensen, owner of Poole's Diner in Raleigh, North Carolina, is no different. "This...

Author: Editors of Garden & Gun

Shredded Root Vegetable Pancakes

These root vegetable pancakes are a gift to eggs everywhere for brunch, served under a little crème fraîche and smoked salmon for a party app, or simply paired with sour cream and applesauce for an ideal...

Author: Daphne Oz

Root Vegetable Gratin

Author: Alison Roman

Lemon Paprika Tilapia with Potato Rutabaga Mash

Author: Bon Appétit Test Kitchen