Parsnip

Pan-roasting the vegetables imparts an earthy sweetness to this dish.

This simple but satisfying dish — full of slightly sweet parsnip and celery root chunks — can be made ahead and just reheated before serving.

(Bacon and Root Vegetable Stew)

Can be prepared in 45 minutes or less.

Here's an updated coq au vin that's from Fringale in San Francisco.

This mixture of vegetables is subtly flavored with apple juice and wine.

This is an adaptation of a recipe by Claire Winslow at The Would Bar & Grill in Highland, New York. Winslow and her partner, Debra Dooley, have found that their clientele is becoming more interested in meatless entrées, especially homey ones like this fricassee. Its great with buttermilk biscuits.

Nice with grilled or roasted meat, fish or fowl.

This recipe yields enough to have leftovers the next day. Serve with glasses of beer or Zinfandel for a warming autumn supper.