33 root vegetable recipes

Thick oxtail and lentil stew with juniper berries, thyme, and root vegetables. Slow-simmered for 3 hours into deeply rich, fall-off-the-bone braised beef heaven.

Baked red snapper topped with a steamed yucca root, tomato, and vegetable relish seasoned with thyme and cayenne. The vegetables are steamed first, then spooned over the fish to finish baking together.

Slow-simmered buffalo meat with beer, root vegetables, and sage tucked under a golden, flaky pastry crust. A rugged pot pie straight from the Northern Plains.

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

Roasted tempeh and root vegetables baked in a tahini-tamari gravy with nutritional yeast and fresh herbs. A hearty vegan main dish with deep savory flavor.

So easy to make, and it is amazingly delicious, a beautiful way to cook these two root vegetables together, and tons of flavor.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.

Shchi is a traditional Russian cabbage and sauerkraut soup with beef brisket, marrow bones, porcini mushrooms, and root vegetables. A deeply layered pot that tastes even better the next day.

Creamy pureed parsnip and carrot soup with half-and-half, fresh herbs, and a crispy bacon garnish. A silky root vegetable soup for cool-weather dinners.

Glazed root vegetables with turnip, rutabaga, sweet potato, and winter squash baked in a brown sugar, ginger, and apple cider vinegar glaze, finished with toasted walnuts. Holiday side-dish gold.

Pumpkin soup with split peas, bacon, onion, and thyme simmered in vegetable stock until the peas and pumpkin are tender. A hearty, thick autumn soup with Caribbean roots.

Boeuf en ficelle steams a whole filet mignon suspended by string over boiling beef broth with root vegetables. A classic French technique for rare, intensely beefy tenderloin.

Satsuma Jiru is a hearty Japanese miso pork and vegetable stew with daikon, sweet potato, shiitake mushrooms, konnyaku, and burdock root. A rustic regional comfort soup finished with shichimi togarashi.

Pisnyi borsch is a traditional Ukrainian meatless beet soup with dried boletus mushrooms, root vegetables, and beet kvas for a tart, jewel-toned broth served with vushka dumplings.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Vegetarian paneer bake with root vegetables slow-cooked in stock until tender and rich. Cubed paneer, rutabaga, carrots, parsnips, and mushrooms braise together in a hands-off casserole that fills the kitchen with savory warmth.