Winter is the perfect time to serve up root vegetables — carrots, radishes, turnips, rutabagas, parsnips, celeriac, onions, beets, salsify ... the list goes on. Technically, the foods we call roots ...

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As cooler days approach with their chilly nights and we reach for long-forgotten sweaters, cooking lore tells us that it is now root vegetable season. And that these comforting cold-weather foods will ...

Vegetables grown for their underground parts have tasty roots, tubers, rhizomes, or bulbs. These structures are packed with carbohydrates and water for the plants, and deliciousness for us. These ...

Afternoon darkness has descended over the northern hemisphere. The radiators have kicked on. One thing is certain: we now find ourselves fully and undeniably in root vegetable season. I find that ...

I was on the hunt for the winter pebbles, an assortment of turnips, potatoes, carrots, beets, parsnips and winter radishes that some enterprising farmers at my local market sell as a mix. They look ...

Think parsnip and fennel sauce with roasted pumpkin, or oven-roasted root vegetables with polenta. In the last few years, tubers have acquired a new meaning and an upscale image — and not just ...

What are the roots and tubers you use in your diet? The list often stops at potatoes, carrots and beets. But here is a chance to see, buy and learn how to include nearly 200 tubers into your diet. The ...

I always feel a little like a homesteader when I cook with root vegetables. I think of 19th-century families setting up homes out West, filling their root cellars with all kinds of tubers, readying ...