From early-season radishes to post-frost parsnips, root vegetables offer multiple seasons' worth of tasty, versatile, easy-to ...

Both these root veggies are hybrid creations; the rutabaga being a hybrid of a turnip and a cabbage while some seed catalogs might list certain variety of turnip as ‘turnip-rooted cabbage’.

Root vegetables are grown underground at the base of a plant, but not all are exactly roots. Some are bulb-like growths that store nutrients for the plant during colder months. Onions, garlic ...

Looking for an easy-to-grow veggie that will thrive in most types of soil? With its plentiful yields, this root vegetable is ...

1 medium celery root, 1 to 1¼ pounds 3 cups chicken stock or vegetable stock, plus more as needed 2 thyme sprigs, plus leaves for garnish ¼ cup finely grated Parmesan cheese 2 tablespoons ...

They can be served hot, warm or cold and respond to a wide variety of culinary techniques. Root vegetables can be braised, roasted, stewed, fried, mashed, grilled and even served raw.

Pour glaze over vegetables; stir to coat evenly. Roast until glaze is absorbed and vegetables are browned, stirring occasionally (about 10 min. more). Squeeze lemon over vegetables before serving.

Plus, these root vegetables have a versatility that’s hard to beat: they’re great raw, roasted, pickled and even juiced to color desserts. Here’s what you need to know to make the most of them.

Root vegetables should be firm, so give them a squeeze before putting them in your shopping cart. Check for dark spots when buying garlic, as they can indicate that it's already molding.