Root Vegetables

The key to tender parsnips is removing the fibrous core. It’s simple to do once the parsnips are quartered; just slice away the tough center of each piece. Barberries offer a punchy sourness to these earthy, sweetly spiced parsnips. Substitute unsweetened dried cranberries or cherries if barberries are unavailable.

I’ve been an avid reader of Food & Wine magazine since the beginning. And for 38 of those 40 years, I was privileged to work frequently in the Food & Wine Test Kitchen with many remarkable cooks. As you can imagine, I have come to love the recipes in this magazine, and I have made them countless times over the decades. But there are a few recipes that I love so much that they’ve joined the rotation at our house. Some have even become members of the holiday pantheon, and we all know what an honor and a privilege that is! There hasn’t been a Thanksgiving since the mid-1980s that hasn’t included these savory (and just a little bit sweet) root vegetables that I found in F&W way back in 1985. They’ve even joined other F&W recipes on the menu when we hosted elaborate Christmas dinners for our circle of struggling actor friends. I realize root vegetables don’t strike most people as sexy, but this recipe takes these workhorses of the winter kitchen—carrots, turnips, and parsnips—and turns them into a dish fit even for the most celebratory of holidays. As a child, I hated cooked carrots. And turnips and parsnips never had a place at our family table. But the alchemy of ginger, garlic, and molasses makes these so good that not only does everyone ask for seconds, but I’ve taken to writing out the recipe before dinner because it’s inevitably demanded by multiple guests. The original recipe didn’t include parsnips, but I added them because they bring a wonderful depth of flavor that contrasts beautifully with the carrot’s simpler sweetness. The turnips bring their own spicy crunch to the party. I also changed the cut of the vegetables from a very 1980s matchstick to simpler, more modern half-moons. This change of shape allows the vegetables to retain a bit more of the crunch we all appreciate. Spicy, sweet, savory with a nice crunch … What more could one want or expect from a side dish that deserves to be at the center of the table?

Don’t toss your old carrots!

This golden salad from chef Biju Thomas marinates beets and carrots in fresh lemon and Korean red pepper flakes. The lemon perks up the sweet, earthy vegetables with acidity, while the gochugaru adds just the right amount of sweet heat and color. Slideshow: More Pickled Vegetable Recipes

Yuca, or cassava, is a starchy tuber that can be boiled, fried, or baked like a potato. For this Cuban side dish, photographer Romulo Yanes likes to simmer the root until tender and flaky then dress it in a hot onion- and garlic-infused oil. Slideshow: More Cuban Recipes

Dashi, a Japanese broth steeped with salty kombu and super-savory katsuobushi, is the foundation for this simple, nourishing soup from Eric Wolfinger. We love the combination of meaty shiitakes, sweet turnips, and crisp bok choy, but feel free to use any vegetables that are in season. Slideshow: More Bok Choy Recipes