Rutabaga

Nice with grilled or roasted meat, fish or fowl.

A warming and filling main-course soup.

We prefer Gorgonzola, Italy's star blue cheese, for this recipe, but if Iowa's Maytag blue — or another import — is easier to find in your area, then use it instead.

This wintry soup can be enhanced with any sausage you like. We find it a great dish in which to use the lowfat turkey sausages now available. The blue cheese corn bread and a green salad make ideal accompaniments. Finish with ripe pears.

Lemon juice adds refreshing flavor to earthy root vegetables.

For a simple dinner, present this flavorful soup with some warm crusty bread and a mixed green salad.

This mixture of vegetables is subtly flavored with apple juice and wine.

This is the pot-au-feu from my neighbor the florist. You will find yourself making this a permanent part of your repertoire.

Part chowder, part fish pie, this delightful blend of smoked fish, butternut squash, rutabaga, and potatoes creates a flavorful stew.

This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.

We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).