Artichoke and Root Vegetable Ragout
Deborah Madison, the founding chef of Greens, a popular vegetarian restaurant in San Francisco, and author of The Savory Way (Bantam; $27.50), created this harmonious vegetable stew featuring baby artichokes. Deborah recommends tucking a piece of garlic-rubbed crostini into each bowl just before serving.
pork and root vegetables with dried fruit
Pork and Root Vegetables with Dried Fruit
Dried prunes and orange juice sweeten this savory stew.
shore dinner with root vegetables
Shore Dinner with Root Vegetables
Steaming safeguards the fresh flavor and nutrients of both shellfish…
Glazed Brisket with Root Vegetables
Although this meal is not difficult to prepare, it does cook slowly,…
Root Vegetable Roast
Root vegetables benefit from being cooked slowly in the oven -- they turn delectably rich and sweet.
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Glazed Vegetables
A favorite sweetener of the pioneers, maple syrup today lends its distinctive tang to winter dishes.