Vegetable Curry and Black Rice

This is an American adaptation of the different spice blends of curry in India. You can jazz it up with black rice.

For the curry spice blend

• 2 Tbs. ground turmeric
• 1 stick cinnamon or 1/2 tsp. ground cinnamon
• 1 tsp. cardamom seed
• 1/4 tsp. whole cloves
• 1/2 tsp. ground cumin
• 1/2 tsp. fennel seed
• 1/4 tsp. coriander seed
• 1/4 tsp. fenugreek
• 1/2 tsp. cayenne pepper
• 1/4 tsp. freshly ground black pepper

For the rice

• 1 cup black rice or basmati rice
• 2 cups water
• 1 tsp. salt, plus more for seasoning
• 2 Tbs. brown butter, divided
• 1 tsp. saffron threads
• 1/4 cup chopped pistachios
• 1 small onion, cut into small dice
• 2 cloves garlic, minced
• 2 tsp. minced fresh ginger
• 2 tsp. Curry Spice Blend
• 1-1/2 cups chicken stock or vegetable stock
• 1 tsp. sugar
• 1 tsp. molasses
• 2 tsp. freshly squeezed lime juice, plus lime wedges for serving
• 1 large russet potato, peeled and cut into 1-inch chunks
• 3 carrots, cut into 1/2-inch pieces
• 1 rutabaga or turnip (about 10 ounces), peeled and cut into 1/2-inch pieces
• 1/2 head cauliflower or broccoli, cut into florets
• 1/2 cup coconut milk
• 1/4 cup plain whole-milk yogurt
• 4 sprigs fresh cilantro

Tip:

To make brown butter, set a heatproof container in an ice bath. Put 1/2 cup butter, cut into small chunks, in a small saucepan over low heat. The butter will melt, foam and start to turn brown and smell nutty in about 8 to 10 minutes. As soon as it hits this fragrance and color, remove the pan from the heat and pour into the container in the ice bath to stop the cooking. Extra brown butter will keep for several days in the fridge.

For the spice blend

Grind all the ingredients in a spice grinder and store, covered, in a cool, dark place. The curry will keep for up to a year, but it loses flavor over time. You can use a Madras curry blend, but it won’t be as dramatic.

For the rice

In a small saucepan, add the rice, the 2 cups water, and a pinch of salt. Cover and bring to a simmer. Decrease the heat to low, and cook, covered, for 15 minutes. When done, stir in 1 Tbs. of the brown butter, the saffron, and the pistachios. Set aside.

In a large saucepan over medium-high heat, add the remaining 1 Tbs. brown butter and the onion. Sauté or “sweat” for 2 to 3 minutes, then add the garlic, ginger, the 1 tsp. salt, and the 2 tsp. curry blend. Stir for 1 minute to release the oils in the spices. Add the stock, sugar, molasses, and lime juice and simmer for 15 minutes.

Meanwhile, place the potato, carrots, and rutabaga in a pot of cold water with a pinch of salt and bring to a boil over high heat. Decrease the heat to a simmer, cook for 5 minutes, and add the cauliflower. Cook until the vegetables are easily pierced with a knife, another 5 minutes. Drain and set aside.

Add the coconut milk to the curry and then all of the vegetables. Simmer for another few minutes.

To serve, place 1 Tbs. of yogurt in the bottom of each of 4 serving bowls. Spoon some of the rice into the bowl and then arrange vegetables around and on the rice and add some of the curry sauce around the bowl. Garnish with the cilantro leaves and stems and lime wedges. Serve immediately.

Miso-Honey-Glazed Turnips

These turnips may not look like much, but one bite will make you say “wow.” The savory miso combined with sweet honey and peppery turnips is pure magic. Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.

• 1 lb. trimmed and peeled turnips, cut into 1-inch wedges (about 2-1/2 cups)
• 1 oz. (2 Tbs.) unsalted butter
• 1 Tbs. white miso
• 1 Tbs. honey
• Kosher salt

Put the turnips in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add butter, miso, honey, 1/2 tsp. salt, and enough water to just cover the turnips (about 2 cups). Bring to a boil over high heat.

Cook over high heat, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes. (If the glaze is done before the turnips, add about 1/2 cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.)

Lower the heat to medium and toss to coat the turnips with the glaze. Season to taste with salt and serve. (The glazed turnips can be kept warm, covered, for about 20 minutes.)

Roasted Medley of Winter Roots

Vary this recipe according to the vegetables in your bin and the number of people you’re feeding. Just be sure to cut the vegetables so they roast at an even rate: Quick-cooking, higher-moisture roots like carrots, turnips, parsnips, and potatoes should be left larger, while dense, slow-cooking types like beets, celeriac, and rutabagas should be cut into smallish chunks. You should have about 1-1/2 to 2 cups each of parsnips, carrots, beets, and turnips. Red beets give the paler vegetables a pretty pink tinge, while golden beets, which are also nice, won’t bleed onto the other vegetables. In place of the butter and oil, you can use all olive oil or all clarified butter.

• 1/2 lb. parsnips, peeled and cut into 2x1/2-inch sticks
• 3 to 4 carrots, peeled and cut into 2x1/2-inch sticks
• 2 medium turnips, peeled and cut into large wedges
• 3 medium beets, peeled and cut into large (3/4-inch) dice
• 10 to 12 cloves garlic
• 12 to 15 small white boiling onions or 1 cup pearl onions (walnut-size), peeled
• 3 sprigs fresh rosemary or thyme
• 3 small bay leaves
• 2-1/2 Tbs. melted unsalted butter
• 1-1/2 Tbs. vegetable oil
• Salt and freshly ground black pepper

Heat the oven to 400°F. Dump the vegetables into a large, low-sided roasting pan or onto a heavy, rimmed baking sheet; they should be just one layer deep. Toss in the herbs and drizzle on the butter and oil. Season with salt and pepper and toss to coat the vegetables evenly. Roast, tossing with a spatula a few times, until the vegetables are very tender and browned in spots, about 50 min. Discard the bay leaves. Serve warm.

Cider-Glazed Turnips & Apples with Sage & Bacon

Braising turnips transforms them into translucent, buttery, tender morsels. I prefer small turnips, but if all you can find are large ones, be sure to peel them thickly (I use a paring knife) or the turnip will be tough and taste bitter. This dish is a perfect accompaniment to roast lamb or pork.

• 1-1/2 lb. small purple-top or white turnips (about 9 small)
• 4 slices bacon, cut into 1/2-inch pieces
• 2 Tbs. unsalted butter
• 1 cup apple cider
• 2 tsp. granulated sugar
• Kosher salt and freshly ground black pepper
• 1 large firm, sweet apple such as Pink Lady or Braeburn
• 2 tsp. chopped fresh sage

Peel the turnips and cut them in half lengthwise. Cut each half into wedges 1 inch thick at the widest point.

Put the bacon pieces in a large skillet and set over medium heat. Cook, stirring occasionally, until crisp, about 8 minutes. Transfer to a plate lined with paper towels. Pour off the bacon fat from the pan and set the pan back on the burner. Add the butter and, when it’s melted, add the turnips, apple  cider, sugar, and 1-1/2 tsp. salt. Bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the turnips are just tender but not soft (a pairing knife should enter a turnip with just a little resistance), 8  to 10 minutes. Meanwhile, peel and core the apple and cut it into 1/2-inch slices.

Uncover the pan, add the sliced apples and sage, and continue to boil, stirring occasionally, until the liquid has reduced to a sticky glaze, 2 to 3 minutes. The turnips should be soft and the apples should be crisp-tender. (If not, add a few tablespoons of water and continue to cook for another 1  to 2  minutes.) Toss in the cooked bacon and season to taste with black pepper and more salt if necessary.

Miso-Honey-Glazed Turnips

These turnips may not look like much, but one bite will make you say “wow.” The savory miso combined with sweet honey and peppery turnips is pure magic. Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.

• 1 lb. trimmed and peeled turnips, cut into 1-inch wedges (about 2-1/2 cups)
• 1 oz. (2 Tbs.) unsalted butter
• 1 Tbs. white miso
• 1 Tbs. honey
• Kosher salt

Put the turnips in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add butter, miso, honey, 1/2 tsp. salt, and enough water to just cover the turnips (about 2 cups). Bring to a boil over high heat.

Cook over high heat, shaking the pan occasionally, until most of the liquid has reduced to a syrupy glaze and the turnips are tender, 10 to 12 minutes. (If the glaze is done before the turnips, add about 1/2 cup water and continue to cook. If the turnips are done first, remove them and boil the liquid until syrupy.)

Lower the heat to medium and toss to coat the turnips with the glaze. Season to taste with salt and serve. (The glazed turnips can be kept warm, covered, for about 20 minutes.)

Quick-Roasted Winter Vegetables

For weeknight meals, you can speed up the process of roasting winter vegetables by cutting them into thin slices. For a medley like this one, roast the different vegetables on separate baking sheets, so each one gets the right amount of cooking time.

For the vegetables: choose ONE of the following

• 1 lb. beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
• 1 lb. carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
• 1-1/2 lb. celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick
• 1 lb. red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
• 1 lb. parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
• 1 lb. red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
• 1-1/2 lb. sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
• 1 lb. turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
• 1 lb. acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)

For the seasoning:

• 2 Tbs. vegetable or olive oil
• 1/2 tsp. kosher salt; more to taste
• 1 Tbs. fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)

Heat the oven to 450°F. Combine the sliced vegetables, oil, salt, and herbs in a bowl. Toss to coat thoroughly. Arrange the vegetables in a single layer without crowding on a large parchment- or foil-lined rimmed baking sheet. Roast until soft on the inside (test with the tip of a knife or a wooden skewer) and browned on the outside (check the bottoms), 18 to 22 minutes. If you like, flip the vegetables halfway through cooking. Serve warm or at room temperature.

Root Vegetable & Barley Soup with Bacon

If you store this for more than a day, the barley will absorb some of the liquid and you’ll need to thin it with a little water when you reheat it.

• 1 oz. dried porcini mushrooms
• 2 medium cloves garlic
• Kosher salt
• 4 slices bacon, cut in half crosswise
• 2 medium red onions, chopped
• 2 small bay leaves
• 3/4 tsp. caraway seeds
• 1/2 tsp. dried thyme
• Freshly ground black pepper
• 2 quarts lower-salt chicken broth
• 5 medium carrots, peeled and cut into small dice
• 2 medium purple-top turnips, peeled and cut into small dice
• 2 medium Yukon Gold potatoes, peeled and cut into small dice
• 3/4 cup pearl barley, picked over, rinsed, and drained
• 4 tsp. fresh lemon juice

In small bowl, soak the mushrooms in 1 cup boiling water for 20 minutes. Remove the mushrooms and pour the liquid through a fine strainer to remove any grit. Reserve the liquid. Rinse the mushrooms, chop them, and set aside.

Chop the garlic, sprinkle it with 3/4 tsp. salt, and then mash it to a paste with the side of a chef's knife. Set aside.

In a 6-quart (or larger) Dutch oven, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate, crumble when cool, and set aside.

Add the onions and 1 tsp. salt to the bacon fat and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the garlic paste, bay leaves, caraway seeds, thyme, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the chopped mushrooms, mushroom liquid, chicken broth, carrots, turnips, potatoes, barley, and 1-1/2 cups water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat, cover, and simmer, stirring occasionally, until the barley and vegetables are tender, 20 to 25 minutes. Add the lemon juice, season with salt and pepper, and discard the bay leaves. Serve garnished with the bacon.

You can store leftovers in the refrigerator for up to 2 days.

Rutabaga Gratin with Prosciutto and Gruyère

The cream in this gratin tames the rutabaga's sharp edge and brings out its sweetness. Serve with simple roast chicken and a garden salad.

• Kosher salt
• 2 lb. rutabaga, peeled, halved, and sliced 1/8 inch thick
• 2 Tbs. unsalted butter, softened
• 2 oz. thinly sliced prosciutto (about 4 slices), cut into small squares
• 3/4 cup coarse fresh breadcrumbs
• 1 small clove garlic, smashed to a paste with a pinch of salt
• Freshly ground black pepper
• 1-1/2 oz. Gruyère, grated (1/2 cup)
• 2 tsp. chopped fresh thyme
• 1 cup heavy cream

Position a rack in the center of the oven and heat the oven to 400°F.

Bring a 4-quart pot of well-salted water to a boil over high heat. Add the rutabaga and cook until just tender, about 6 minutes. Drain well and spread out on a baking sheet to cool at room temperature.

Coat an 11-inch (1-1/2-quart capacity) oval gratin dish (or other small gratin dish) with about ½ Tbs. of the butter. In a 10-inch skillet, melt the remaining butter over medium heat. Add the prosciutto and cook, stirring occasionally, until just beginning brown to and crisp, about 2 minutes. Off the heat, toss the breadcrumbs and garlic with the prosciutto and butter. Set aside.

Arrange a single layer of rutabaga slices in the gratin dish, slightly overlapping. Season evenly with salt and pepper and sprinkle half of the Gruyère and thyme on top. Repeat with another layer of rutabaga, salt, pepper and the remaining thyme and Gruyère. Top with a final layer of rutabaga and season again with salt and pepper. (You can prepare the recipe to this point up to 2 hours ahead. Cover and keep at room temperature.)

Bring the cream to a simmer in a small saucepan. Gently pour the cream over the rutabaga and scatter the prosciutto mixture on top. Bake until the rutabaga can be easily pierced with a fork, and the prosciutto topping is deeply golden, 25 to 30 minutes. Let sit for about 10 minutes before serving.

Winter Vegetable Soup with Coconut Milk & Pear

Tossing pears into the mix of vegetables adds another layer of flavor and a wonderful texture.

• 3 Tbs. unsalted butter
• 1-1/2 cups thinly sliced onion
• 1 cup medium-diced carrot
• 1 cup medium-diced parsnip
• 1 cup medium-diced turnip
• 1 cup medium-diced parsley root or celery root
• 1/2 cup finely chopped inner celery stalks with leaves
• 1 cup thinly sliced Savoy cabbage
• 1 Tbs. peeled, minced fresh ginger
• 1 tsp. fresh thyme leaves; more leaves lightly chopped for garnish
• 1 medium clove garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 13-1/2- or 14-oz. can coconut milk (do not shake)
• 2 cups lower-salt chicken broth; more as needed
• 3-1/2 cups 1/2-inch-diced butternut squash (from a 2-lb. squash)
• 2 medium firm-ripe Bosc pears, peeled, cored, and cut into 1/2-inch pieces (1-1/4 cups)

Tip:

Wondering what parsely root is? Take a look at our test kitchen article.

Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in the cabbage, ginger, thyme, garlic, 3/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until the cabbage begins to soften, about 3 minutes.

Scoop 1/4 cup of coconut cream from the top of the can and set it aside in a small bowl at room temperature. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium heat, stirring to scrape up any browned bits. Reduce the heat to low, cover, and cook at a bare simmer, stirring occasionally, until the squash is very soft, 20 minutes.

Purée with an immersion blender in the Dutch oven or in batches in a regular blender. Pour the soup through a large coarse strainer set over a large glass measure or bowl. If the soup is too thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper.

If necessary, reheat the soup in a clean pot. Ladle the soup into bowls, drizzle with the reserved coconut cream, and sprinkle with the lightly chopped thyme.

Roasted Root Vegetables with Meyer Lemon

This versatile side dish is delicious with just about any kind of meat, poultry, or fish. For the vegetables to roast evenly together, the turnips, which cook more quickly than the carrots and parsnips, are cut slightly larger.

• 1 lb. carrots (about 5 medium), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces
• 1 lb. parsnips (about 5 large), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces, cores removed
• 1 lb. medium purple-top turnips (2 or 3), scrubbed, trimmed, and cut into 3/4-inch wedges
• 1 Meyer lemon, top and bottom ends trimmed, quartered lengthwise and sliced crosswise 1/8 inch thick, seeds removed
• 1/4 cup extra-virgin olive oil
• 1 Tbs. finely chopped fresh rosemary
• 2 tsp. minced fresh garlic
• 1/2 tsp. ground cumin
• Kosher salt
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with heavy-duty aluminum foil.

In a large bowl, combine the carrots, parsnips, turnips, lemon, oil, rosemary, garlic, cumin, 1 tsp. salt, and 1/2 tsp. pepper; toss to coat. Spread in an even layer on the baking sheet and roast, tossing once, until tender when pierced with a fork and golden-brown on the edges, 40 to 50 minutes.

Season to taste with salt and pepper and serve.

Roasted Potatoes & Turnips

Adding a bit of broth at the start of roasting gives these vegetables a creamier, softer texture than dry-roasting—more like potatoes that have been roasted alongside a hefty cut of meat. During roasting, the vegetables absorb the broth and then begin to brown. Once you try this recipe, you might be surprised by how much you like turnips.

• 3 small bay leaves
• 2 sprigs fresh thyme
• 1 lb. yellow-fleshed potatoes, peeled and cut into 1-1/2- inch chunks
• 1 lb. turnips, peeled and quartered or cut into 1-1/2-inch chunks
• 1/2 cup homemade or low-salt chicken broth or water
• 4 Tbs. unsalted butter, cut into four pieces
• 1 tsp. kosher salt
• Freshly ground black pepper

Heat the oven to 375°F. Put the bay leaves and thyme in the bottom of a large gratin dish or a medium roasting pan. Dump the potatoes and turnips on top. Pour in the broth and scatter the butter around. Season with salt and pepper. Roast, tossing with a spatula a few times, until the vegetables are very tender and browned in spots, about 1 hour. Discard the thyme and bay leaves and serve hot.

Roasted Root Vegetables with Meyer Lemon

This versatile side dish is delicious with just about any kind of meat, poultry, or fish. For the vegetables to roast evenly together, the turnips, which cook more quickly than the carrots and parsnips, are cut slightly larger.

• 1 lb. carrots (about 5 medium), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces
• 1 lb. parsnips (about 5 large), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces, cores removed
• 1 lb. medium purple-top turnips (2 or 3), scrubbed, trimmed, and cut into 3/4-inch wedges
• 1 Meyer lemon, top and bottom ends trimmed, quartered lengthwise and sliced crosswise 1/8 inch thick, seeds removed
• 1/4 cup extra-virgin olive oil
• 1 Tbs. finely chopped fresh rosemary
• 2 tsp. minced fresh garlic
• 1/2 tsp. ground cumin
• Kosher salt
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with heavy-duty aluminum foil.

In a large bowl, combine the carrots, parsnips, turnips, lemon, oil, rosemary, garlic, cumin, 1 tsp. salt, and 1/2 tsp. pepper; toss to coat. Spread in an even layer on the baking sheet and roast, tossing once, until tender when pierced with a fork and golden-brown on the edges, 40 to 50 minutes.

Season to taste with salt and pepper and serve.

Quick-Roasted Winter Vegetables

For weeknight meals, you can speed up the process of roasting winter vegetables by cutting them into thin slices. For a medley like this one, roast the different vegetables on separate baking sheets, so each one gets the right amount of cooking time.

For the vegetables: choose ONE of the following

• 1 lb. beets (about 3 medium), ends trimmed, sliced 3/16-inch thick
• 1 lb. carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
• 1-1/2 lb. celery root, peeled, ends trimmed, halved, sliced 1/4-inch thick
• 1 lb. red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
• 1 lb. parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
• 1 lb. red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
• 1-1/2 lb. sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
• 1 lb. turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
• 1 lb. acorn or delicata squash (2 to 3 small), ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)

For the seasoning:

• 2 Tbs. vegetable or olive oil
• 1/2 tsp. kosher salt; more to taste
• 1 Tbs. fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped)

Heat the oven to 450°F. Combine the sliced vegetables, oil, salt, and herbs in a bowl. Toss to coat thoroughly. Arrange the vegetables in a single layer without crowding on a large parchment- or foil-lined rimmed baking sheet. Roast until soft on the inside (test with the tip of a knife or a wooden skewer) and browned on the outside (check the bottoms), 18 to 22 minutes. If you like, flip the vegetables halfway through cooking. Serve warm or at room temperature.

Roasted Turnips with Maple and Cardamom

For those who can’t imagine turkey without a side of mashed turnips, here’s a new take on the vegetable. An intriguing sauce laced with coriander and cardamom gives the dish surprising complexity.

• 3-1/2 lb. purple-top turnips, peeled and cut into 3/4-inch dice (10 cups)
• 3 Tbs. vegetable oil
• Kosher salt
• 1 oz. (2 Tbs.) unsalted butter
• 3 Tbs. pure maple syrup
• 1/4 tsp. pure vanilla extract
• Generous pinch crushed red pepper flakes
• 1/4 tsp. ground coriander
• 1/8 tsp. ground cardamom
• 1 tsp. fresh lemon juice
• 1 Tbs. finely chopped fresh cilantro (or a mix of parsley and mint)

Position racks in the top and bottom thirds of the oven and heat the oven to 475°F. Line two large, heavy-duty rimmed baking sheets with foil. In a mixing bowl, combine the turnips, oil, and 11/2 tsp. salt. Toss to coat well. Divide the turnips between the two pans and spread evenly in one layer. Roast for 20 minutes. With a large spatula, flip the turnips. Swap the pans’ positions and roast until tender and nicely browned on a few sides, 15 to 20 minutes. (The turnips on the lower rack may be done sooner than those on the upper rack.)

Meanwhile, melt the butter in a small saucepan over low heat. Whisk in the maple syrup, vanilla, and red pepper flakes, and then the coriander and cardamom, until the sauce is heated, 30 seconds. Remove the pan from the heat.

Transfer the turnips to a large mixing bowl. Gently reheat the sauce, if necessary, and stir in the lemon juice. With a heatproof spatula, toss the sauce with the turnips. Add half of the cilantro and salt to taste and toss again. Transfer to a warm serving dish and garnish with the remaining cilantro.

Root Vegetable & Barley Soup with Bacon

If you store this for more than a day, the barley will absorb some of the liquid and you’ll need to thin it with a little water when you reheat it.

• 1 oz. dried porcini mushrooms
• 2 medium cloves garlic
• Kosher salt
• 4 slices bacon, cut in half crosswise
• 2 medium red onions, chopped
• 2 small bay leaves
• 3/4 tsp. caraway seeds
• 1/2 tsp. dried thyme
• Freshly ground black pepper
• 2 quarts lower-salt chicken broth
• 5 medium carrots, peeled and cut into small dice
• 2 medium purple-top turnips, peeled and cut into small dice
• 2 medium Yukon Gold potatoes, peeled and cut into small dice
• 3/4 cup pearl barley, picked over, rinsed, and drained
• 4 tsp. fresh lemon juice

In small bowl, soak the mushrooms in 1 cup boiling water for 20 minutes. Remove the mushrooms and pour the liquid through a fine strainer to remove any grit. Reserve the liquid. Rinse the mushrooms, chop them, and set aside.

Chop the garlic, sprinkle it with 3/4 tsp. salt, and then mash it to a paste with the side of a chef's knife. Set aside.

In a 6-quart (or larger) Dutch oven, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate, crumble when cool, and set aside.

Add the onions and 1 tsp. salt to the bacon fat and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the garlic paste, bay leaves, caraway seeds, thyme, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the chopped mushrooms, mushroom liquid, chicken broth, carrots, turnips, potatoes, barley, and 1-1/2 cups water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat, cover, and simmer, stirring occasionally, until the barley and vegetables are tender, 20 to 25 minutes. Add the lemon juice, season with salt and pepper, and discard the bay leaves. Serve garnished with the bacon.

You can store leftovers in the refrigerator for up to 2 days.

Winter Vegetable Soup with Coconut Milk & Pear

Tossing pears into the mix of vegetables adds another layer of flavor and a wonderful texture.

• 3 Tbs. unsalted butter
• 1-1/2 cups thinly sliced onion
• 1 cup medium-diced carrot
• 1 cup medium-diced parsnip
• 1 cup medium-diced turnip
• 1 cup medium-diced parsley root or celery root
• 1/2 cup finely chopped inner celery stalks with leaves
• 1 cup thinly sliced Savoy cabbage
• 1 Tbs. peeled, minced fresh ginger
• 1 tsp. fresh thyme leaves; more leaves lightly chopped for garnish
• 1 medium clove garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 13-1/2- or 14-oz. can coconut milk (do not shake)
• 2 cups lower-salt chicken broth; more as needed
• 3-1/2 cups 1/2-inch-diced butternut squash (from a 2-lb. squash)
• 2 medium firm-ripe Bosc pears, peeled, cored, and cut into 1/2-inch pieces (1-1/4 cups)

Tip:

Wondering what parsely root is? Take a look at our test kitchen article.

Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Stir in the onion, carrot, parsnip, turnip, parsley or celery root, and celery and cook, stirring occasionally, until the vegetables begin to soften, about 8 minutes. Stir in the cabbage, ginger, thyme, garlic, 3/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until the cabbage begins to soften, about 3 minutes.

Scoop 1/4 cup of coconut cream from the top of the can and set it aside in a small bowl at room temperature. Add the remaining coconut milk, broth, and the squash and pears to the vegetables. Bring the mixture just to a boil over medium heat, stirring to scrape up any browned bits. Reduce the heat to low, cover, and cook at a bare simmer, stirring occasionally, until the squash is very soft, 20 minutes.

Purée with an immersion blender in the Dutch oven or in batches in a regular blender. Pour the soup through a large coarse strainer set over a large glass measure or bowl. If the soup is too thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper.

If necessary, reheat the soup in a clean pot. Ladle the soup into bowls, drizzle with the reserved coconut cream, and sprinkle with the lightly chopped thyme.

Roasted Winter Vegetables with a Maple-Ginger Glaze

Thin matchsticks of ginger roast along with the vegetables, absorbing the butter and maple syrup so that they caramelize and become soft, chewy, and irresistible. Some minced ginger is also tossed in at the end to add a fresh, sharp finishing note.

• 1/2 lb. parsnips, peeled and cut into 2x1/2-inch sticks
• 1/2 lb. carrots (about 3 or 4), peeled and cut into 2x1/2-inch sticks
• 1/2 lb. turnips (about 2 medium or 1 large), peeled and cut into thin wedges
• 1/2 lb. Brussels sprouts, stems trimmed and any wilted leaves pulled off; large sprouts halved
• 2-inch piece fresh ginger, peeled and sliced into very thin matchsticks (about 1/3 cup)
• 3 Tbs. unsalted butter, melted
• Kosher salt and freshly ground black pepper
• 1 tsp. grated fresh ginger
• 1-1/2 Tbs. pure maple syrup

Heat the oven to 425ºF. Spread the vegetables and the ginger matchsticks in a large, low-sided roasting pan or a heavy rimmed baking sheet. Drizzle with the butter and season with salt and pepper. Toss to evenly coat the vegetables and spread them so that they're just one layer deep. Roast the vegetables, tossing a couple of times, until tender and golden brown in spots, about 30 minutes. Combine the grated ginger and maple syrup. Drizzle the vegetables with the maple-ginger mixture, toss, and roast for another 5 minutes. The vegetables should be very tender and browned in spots. Serve warm.

Cider-Glazed Turnips & Apples with Sage & Bacon

Braising turnips transforms them into translucent, buttery, tender morsels. I prefer small turnips, but if all you can find are large ones, be sure to peel them thickly (I use a paring knife) or the turnip will be tough and taste bitter. This dish is a perfect accompaniment to roast lamb or pork.

• 1-1/2 lb. small purple-top or white turnips (about 9 small)
• 4 slices bacon, cut into 1/2-inch pieces
• 2 Tbs. unsalted butter
• 1 cup apple cider
• 2 tsp. granulated sugar
• Kosher salt and freshly ground black pepper
• 1 large firm, sweet apple such as Pink Lady or Braeburn
• 2 tsp. chopped fresh sage

Peel the turnips and cut them in half lengthwise. Cut each half into wedges 1 inch thick at the widest point.

Put the bacon pieces in a large skillet and set over medium heat. Cook, stirring occasionally, until crisp, about 8 minutes. Transfer to a plate lined with paper towels. Pour off the bacon fat from the pan and set the pan back on the burner. Add the butter and, when it’s melted, add the turnips, apple  cider, sugar, and 1-1/2 tsp. salt. Bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high, and cook at a steady boil, shaking the pan occasionally, until the turnips are just tender but not soft (a pairing knife should enter a turnip with just a little resistance), 8  to 10 minutes. Meanwhile, peel and core the apple and cut it into 1/2-inch slices.

Uncover the pan, add the sliced apples and sage, and continue to boil, stirring occasionally, until the liquid has reduced to a sticky glaze, 2 to 3 minutes. The turnips should be soft and the apples should be crisp-tender. (If not, add a few tablespoons of water and continue to cook for another 1  to 2  minutes.) Toss in the cooked bacon and season to taste with black pepper and more salt if necessary.

Root Vegetable & Barley Soup with Bacon

If you store this for more than a day, the barley will absorb some of the liquid and you’ll need to thin it with a little water when you reheat it.

• 1 oz. dried porcini mushrooms
• 2 medium cloves garlic
• Kosher salt
• 4 slices bacon, cut in half crosswise
• 2 medium red onions, chopped
• 2 small bay leaves
• 3/4 tsp. caraway seeds
• 1/2 tsp. dried thyme
• Freshly ground black pepper
• 2 quarts lower-salt chicken broth
• 5 medium carrots, peeled and cut into small dice
• 2 medium purple-top turnips, peeled and cut into small dice
• 2 medium Yukon Gold potatoes, peeled and cut into small dice
• 3/4 cup pearl barley, picked over, rinsed, and drained
• 4 tsp. fresh lemon juice

In small bowl, soak the mushrooms in 1 cup boiling water for 20 minutes. Remove the mushrooms and pour the liquid through a fine strainer to remove any grit. Reserve the liquid. Rinse the mushrooms, chop them, and set aside.

Chop the garlic, sprinkle it with 3/4 tsp. salt, and then mash it to a paste with the side of a chef's knife. Set aside.

In a 6-quart (or larger) Dutch oven, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to a paper-towel-lined plate, crumble when cool, and set aside.

Add the onions and 1 tsp. salt to the bacon fat and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the garlic paste, bay leaves, caraway seeds, thyme, and 1/4 tsp. pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the chopped mushrooms, mushroom liquid, chicken broth, carrots, turnips, potatoes, barley, and 1-1/2 cups water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat, cover, and simmer, stirring occasionally, until the barley and vegetables are tender, 20 to 25 minutes. Add the lemon juice, season with salt and pepper, and discard the bay leaves. Serve garnished with the bacon.

You can store leftovers in the refrigerator for up to 2 days.

Roasted Root Vegetables with Meyer Lemon

This versatile side dish is delicious with just about any kind of meat, poultry, or fish. For the vegetables to roast evenly together, the turnips, which cook more quickly than the carrots and parsnips, are cut slightly larger.

• 1 lb. carrots (about 5 medium), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces
• 1 lb. parsnips (about 5 large), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces, cores removed
• 1 lb. medium purple-top turnips (2 or 3), scrubbed, trimmed, and cut into 3/4-inch wedges
• 1 Meyer lemon, top and bottom ends trimmed, quartered lengthwise and sliced crosswise 1/8 inch thick, seeds removed
• 1/4 cup extra-virgin olive oil
• 1 Tbs. finely chopped fresh rosemary
• 2 tsp. minced fresh garlic
• 1/2 tsp. ground cumin
• Kosher salt
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with heavy-duty aluminum foil.

In a large bowl, combine the carrots, parsnips, turnips, lemon, oil, rosemary, garlic, cumin, 1 tsp. salt, and 1/2 tsp. pepper; toss to coat. Spread in an even layer on the baking sheet and roast, tossing once, until tender when pierced with a fork and golden-brown on the edges, 40 to 50 minutes.

Season to taste with salt and pepper and serve.