2. Roasted Rainbow Carrots with Prunes Make Thyme-Roasted Rainbow Carrots (No. 1), adding 1 cup roughly chopped prunes and 1/4 cup apple cider halfway through roasting.
3. Parmesan Carrot Ribbons Shave 3 pounds rainbow carrots into ribbons with a vegetable peeler. Cook in salted boiling water until just wilted, about 1 minute. Reserve 1/3 cup cooking water, then drain. Toss the carrots with the reserved cooking water, 5 tablespoons butter and 1 tablespoon olive oil. Add 1/2 cup grated Parmesan and 1/4 cup chopped mixed herbs (parsley, thyme, rosemary and chives), 1 1/2 teaspoons kosher salt and a few grinds of pepper; toss.
4. Charred Carrots and Shallots Peel 3 pounds carrots and cut in half lengthwise. Toss with 3 tablespoons olive oil and season with salt and pepper. Broil, stirring occasionally, until tender and charred in spots, 15 minutes; stir in 3 sliced shallots during the last 5 minutes of broiling. Toss with chopped parsley and top with crumbled goat cheese.
5. Curried Carrots with Cranberries Toast 2 teaspoons curry powder in a dry skillet over low heat, 2 minutes; mix with 4 tablespoons softened butter and 1/2 teaspoon each grated orange zest and kosher salt. Peel 3 pounds carrots and cut into 1-inch pieces; cook in salted boiling water until tender, 8 to 10 minutes. Drain and toss with the curry butter and 1/2 cup each dried cranberries and chopped cilantro. Season with salt.
6. Rosemary-Roasted Carrots and Parsnips Peel 1 1/2 pounds each carrots and parsnips and cut into 1 1/2-inch chunks; toss with 6 quartered shallots, 3 rosemary sprigs, 1 teaspoon kosher salt and a few grinds of pepper on a rimmed baking sheet. Pour 3/4 cup chicken broth over the top; dot with 4 tablespoons cubed butter. Roast at 375 degrees F until tender, about 1 hour. Season with salt.
7. Carrots and Parsnips with Horseradish Peel and chop 1 pound each carrots, parsnips and celery root; toss with 4 tablespoons melted butter. Season with salt and pepper. Roast at 425 degrees F until tender, 30 minutes. Top with chopped parsley and grated horseradish.
Cider-Braised Turnips with Chestnuts (No. 8)
9. Thyme-Roasted Turnips and Carrots Make Rosemary-Roasted Carrots and Parsnips (No. 6), replacing the parsnips with turnips and the rosemary with 6 thyme sprigs.
10. Creamy Dijon Turnips Peel 3 pounds turnips and cut into 1-inch chunks. Brown in olive oil in a large pot over medium-high heat, stirring occasionally, 10 minutes. Season with 1 teaspoon kosher salt. Reduce the heat to medium low and add 1/2 cup water. Cover and cook, stirring once, until tender, about 5 minutes. Reduce the heat to low, uncover and add 1/2 cup heavy cream and 3 tablespoons Dijon mustard. Cook, stirring, until thickened, 1 to 2 minutes. Season with salt.
11. Roasted Turnips with Parsley Oil Puree 1 cup fresh parsley, 1/4 cup olive oil, 1 garlic clove, 1 tablespoon each capers and chopped anchovies and 1/2 teaspoon each grated lemon zest and kosher salt. Peel 3 pounds turnips and cut into 1/2-inch wedges; toss with 2 tablespoons olive oil. Season with salt and pepper. Roast at 425 degrees F until browned and tender, 30 minutes. Top with the parsley oil.
Roasted Parsnips with Hazelnut Pesto (No. 12)
13. Garlic Parsnip Puree Bring 2 cups half-and-half, 1 cup water, 3 pounds sliced peeled parsnips, 4 sliced garlic cloves, 2 tablespoons butter and 2 teaspoons kosher salt to a boil in a medium saucepan. Reduce the heat to medium low; cover and simmer until the parsnips are soft, about 8 minutes. Uncover and simmer until the liquid thickens, about 4 minutes. Puree until smooth.
Brown Sugar Parsnip Puree (No. 14)
15. Parsnip Ribbons with Dates and Chiles Shave 1 1/2 pounds parsnips into ribbons with a vegetable peeler. Toss with 3 tablespoons olive oil, 2 tablespoons each lemon juice and minced preserved lemons, 1/2 cup each chopped cilantro and dates, and 1/2 minced serrano chile. Season with salt and pepper.
16. Celery Root-Onion Puree Caramelize 2 thinly sliced large onions in butter with a pinch each of sugar and salt over low heat, about 25 minutes. Cook 3 pounds chopped peeled celery root in salted simmering water until tender, about 20 minutes; drain and puree with 1 cup milk, 4 tablespoons softened butter and the caramelized onions. Season with salt and pepper.
17. Celery Root Salad Whisk 3 tablespoons white wine vinegar, 2 tablespoons each whole-grain mustard and maple syrup and 1/2 teaspoon celery salt in a large bowl; whisk in 1/4 cup olive oil. Peel 1/2 small celery root and cut into matchsticks; toss with 6 thinly sliced celery stalks, 1/2 cup each chopped parsley, celery leaves and golden raisins and 1 sliced shallot. Add to the dressing and toss; season with salt and pepper.
18. Potato-Celery Root Gratin Bring 2 cups heavy cream to a simmer with 2 grated garlic cloves, 2 teaspoons each thyme leaves and kosher salt and 1/4 teaspoon nutmeg; season with pepper. Peel and slice 2 pounds russet potatoes, and peel, quarter and slice 1 pound celery root. Arrange in a buttered 2-quart baking dish; pour the cream mixture over the top and cover with foil. Bake at 375 degrees F, 50 minutes, then uncover, top with 1 cup shredded cheddar and bake until melted, 15 to 20 more minutes.
19. Truffled Potato-Celery Root Gratin Make Potato-Celery Root Gratin (No. 18), using Yukon Gold potatoes instead of russets and truffle pecorino instead of cheddar.
Sausage-Root Vegetable Casserole (No. 20)
21. Crispy Potato Hash Cook 3 pounds whole russet potatoes in salted boiling water until tender, 20 minutes. Drain and let cool; cut into 1-inch chunks. Heat 3/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Add the potatoes, season with salt and pepper and cook, flipping occasionally, until browned and crisp, about 30 minutes. Stir in 3 minced garlic cloves, 1/2 cup chopped parsley and 1 teaspoon each chopped rosemary and thyme; season with salt.
22. Potato-Mushroom Hash Make Crispy Potato Hash (No. 21). Meanwhile, saute 1 pound sliced mixed mushrooms in vegetable oil over medium-high heat until browned, 5 to 7 minutes. Season with salt and pepper. Toss with potatoes.
Salt-and-Vinegar Fingerlings (No. 23)
24. Fingerlings with Herb Sauce Make Salt-and-Vinegar Fingerlings (No. 23); omit the vinegar. Mix 1 cup sour cream with 2 tablespoons each chopped scallions and dill; season with salt and pepper. Serve with the potatoes.
25. Italian Baby Potatoes Cook 3 minced garlic cloves in 1/2 cup olive oil in a large pot over medium-high heat, 2 minutes. Add 3 pounds halved baby Yukon Gold potatoes, 2 teaspoons kosher salt and a few grinds of pepper. Cook, stirring occasionally, until slightly softened, 5 minutes. Add one 15-ounce can cherry tomatoes, 3/4 cup chicken broth and 2 bay leaves. Cover and simmer until the potatoes are tender and the sauce is slightly thickened, 25 minutes. Stir in 2 tablespoons each chopped oregano and parsley.
26. Roasted Blue Potatoes and Hominy Cut 2 pounds blue potatoes into 1/2-inch chunks; toss with 2 tablespoons vegetable oil, two 15-ounce cans hominy (drained and rinsed), 6 smashed garlic cloves, 1 teaspoon each ground cumin and kosher salt and a pinch of cayenne. Roast at 425 degrees F until crisp, about 45 minutes. Toss with 1/4 cup cilantro. Season with salt and drizzle with the juice of 1 lime.
27. Crispy Smashed Blue Potatoes Put 3 pounds small blue potatoes in a large pot of cold salted water. Bring to a boil, then reduce the heat and simmer until just tender, 25 to 30 minutes. Drain; cool slightly. Coat 2 rimmed baking sheets with olive oil. Arrange the potatoes on the baking sheets and smash each potato using a spatula; drizzle with more olive oil and season with salt. Roast at 475 degrees F, flipping the potatoes and rotating the pans halfway through, until crisp, 30 minutes.
28. Roasted Sweet Potato-Kale Salad Cut 2 sweet potatoes into 1/2-inch chunks; toss with olive oil, salt and pepper. Roast at 425 degrees F until tender, about 20 minutes; cool. Puree 1 small cooked peeled beet with 1/2 cup each buttermilk and crumbled blue cheese and 2 teaspoons cider vinegar in a blender; season with salt and pepper. Toss 8 cups baby kale with 1/2 cup each toasted pecans and chopped dates. Top with the sweet potatoes and some chopped chives; drizzle with the dressing.
29. Mashed White Sweet Potatoes Peel and quarter 3 pounds white sweet potatoes. Place in a large pot of cold salted water. Bring to a boil, then reduce the heat and simmer until tender, about 25 minutes; drain. Return the potatoes to the pot and add 1 cup warm milk and 1 stick softened butter; mash. Season with nutmeg, salt and pepper. Top with more butter and a drizzle of maple syrup.
30. Miso-Ginger Yams Combine 3 tablespoons each softened butter and miso paste with 2 teaspoons grated peeled ginger and 1 teaspoon honey. Pierce 6 to 8 small garnet yams all over with a fork. Bake directly on the oven rack at 425 degrees F until tender, 40 minutes. Split open the yams and fluff the flesh. Top with the miso butter, a drizzle of honey and some chopped chives.
Lemon-Maple Glazed Sweet Potatoes (No. 31)
32. Marshmallow Sweet Potatoes Cook the potatoes for Lemon-Maple Glazed Sweet Potatoes (No. 31), using just 1 lemon; mash with the maple syrup, butter and cinnamon. Transfer to a 3-quart baking dish. Top with mini marshmallows; broil until toasted.
33. Roasted Sweet Potato Wedges Cut 3 large sweet potatoes into 1-inch wedges; toss with 2 tablespoons olive oil and spread on 2 rimmed baking sheets. Mix 1 teaspoon smoked paprika with 1/2 teaspoon each ground cumin and coriander; sprinkle over the potatoes and season with salt and pepper. Roast at 425 degrees F, flipping occasionally, until browned and tender, 45 minutes.
34. Sweet Potatoes with Chipotle Butter Combine 3 tablespoons softened butter with 2 tablespoons honey and 1 teaspoon chipotle chile powder. Pierce 4 large sweet potatoes all over with a fork. Bake directly on the oven rack at 400 degrees F until tender, about 1 hour. Cut the potatoes in half; fluff the flesh. Top with the chipotle butter, crumbled cooked bacon and sliced scallions.
Roasted Sweet Potatoes and Beets (No. 35)
36. Beet Carpaccio Cook 3 large whole golden or Chioggia beets in salted boiling water until tender, about 1 hour. Drain and peel. Thinly slice (preferably on a mandoline) and arrange on a platter; drizzle with olive oil and the juice of 1 lemon. Season with salt and pepper. Top with chopped scallions and parsley, baby arugula and shaved Parmesan.
37. Beet Salad with Prosciutto Peel and quarter 6 medium cooked beets and wrap each in prosciutto. Spread 3 cups arugula on a platter; top with the beets and 2 cups sliced cantaloupe, and season with salt and pepper. Whisk 2 tablespoons champagne vinegar with 1/2 teaspoon Dijon mustard; whisk in 1/4 cup olive oil and season with sugar and salt. Drizzle over the salad and top with toasted sliced almonds and chopped mint.
38. Beet-Orange Salad Peel 4 oranges with a paring knife and slice crosswise; arrange on a platter. Top with 3 cups chopped peeled cooked beets and drizzle with 3 tablespoons each white wine vinegar and olive oil; season with salt and pepper. Top with chives.
39. Crispy Smashed Beets Trim and halve 2 pounds beets; cook in a large pot of salted boiling water mixed with 1/4 cup distilled white vinegar until tender, about 2 hours. Drain and peel. Saute 1 sliced small onion in 4 tablespoons butter over high heat until golden. Add 1 more tablespoon butter, then add the beets and smash with a spatula. Cook, flipping, until crisp. Season with salt.
Fennel-Apple-Beet Salad (No. 40)
41. Rutabaga Bread Pudding Saute 3 sliced leeks (white and light green parts), 1 medium grated peeled rutabaga and 1 teaspoon each fresh thyme and kosher salt in butter over medium heat until the vegetables are just tender, about 15 minutes. Whisk 6 eggs, 2 1/2 cups half-and-half, 2 teaspoons kosher salt and a pinch of nutmeg in a large bowl. Stir in 1 pound cubed challah and the rutabaga mixture; let soak 30 minutes. Transfer to a buttered 9-by-13-inch baking dish and cover. Bake at 350 degrees F, 45 minutes, then uncover and bake until golden, 30 more minutes.
Rutabagas with Brown Butter and Sage (No. 42)
43. Ginger-Coconut Rutabagas Combine 3 pounds rutabagas (peeled, quartered and thinly sliced) with one 15-ounce can unsweetened coconut milk, 1/3 cup water, 1/4 cup chopped peeled fresh ginger, 1 1/2 teaspoons kosher salt and some black pepper in a large pot. Cover and simmer until tender and the liquid has reduced, 25 minutes. Transfer to an oiled 3-quart baking dish. Toss 1/2 cup each panko and unsweetened coconut flakes with 1 tablespoon melted coconut oil and a pinch each of cayenne and salt; sprinkle on the rutabagas. Bake at 425 degrees F until browned, 10 minutes. Top with cilantro.
44. Jicama-Grapefruit Salad Cut off the peel from 2 pink grapefruits with a paring knife. Cut between the membranes to remove the segments into a large bowl; squeeze the membranes to release the juices into the bowl. Peel, quarter and thinly slice 1 small jicama. Add to the bowl along with 1 bunch sliced radishes, 1/2 cup each cilantro and dried cranberries, and 1 thinly sliced Fresno chile. Add 2 tablespoons each raspberry vinegar and roasted peanut oil and 1 teaspoon sugar. Season with salt and toss.
Sauteed Radishes with Swiss Chard (No. 45)
46. Cider-Glazed Radishes Bring 2 pounds small radishes (halved if large), 1/2 cup apple cider, 2 tablespoons butter and 1 1/2 teaspoons each thyme leaves and kosher salt to a simmer, covered. Cook until crisp-tender, 8 minutes. Uncover; simmer until the liquid evaporates and the radishes are glazed.
47. Turmeric-Roasted Yucca Peel 3 pounds yucca and cut into 2-inch chunks. Cook in a large pot of salted boiling water until tender, 15 minutes. Drain; cool slightly. Cut into 1-inch pieces and toss with 3 tablespoons olive oil, 2 grated garlic cloves, 1 inch grated peeled fresh turmeric, 1 teaspoon kosher salt and 1/2 teaspoon each ground cumin and pepper. Roast at 425 degrees F, flipping halfway through, until golden, about 50 minutes. Season with salt. Top with chopped cilantro and serve with lime wedges.
48. Roasted Sunchokes and carrots Peel 2 pounds sunchokes and 1 pound carrots and cut into 1 1/2-inch chunks. Toss with 3 tablespoons olive oil; season with salt and pepper. Roast at 500 degrees F, tossing occasionally, until lightly charred, about 30 minutes. Toss with 1/3 cup chopped parsley, the grated zest of 1 lemon and 2 grated garlic cloves.
49. Roasted Root Vegetables with bacon Cut 1 pound each red potatoes and peeled parsnips and carrots into 1-inch pieces; cut 8 ounces slab bacon into 1/2-inch pieces. Toss with 3 tablespoons olive oil, 2 tablespoons chopped sage, a few sage sprigs, 6 sliced garlic cloves and 1/2 teaspoon ancho chile powder. Roast at 425 degrees F until tender and golden, 40 minutes. Season with salt and toss with chopped parsley.
50. Smoky Roasted Root Vegetables Make Roasted Root Vegetables with Bacon (No. 49), omitting the sage and increasing the chile powder to 1 teaspoon. Puree 1/2 cup each sour cream and cilantro with the juice of 1 lime; season with salt. Drizzle over the vegetables.