For last week's Weekend Cook and Tell we challenged all of you to get back to your roots by sharing your best root veggie recipes. By the looks of the responses, it appears all of you Cook and Tellers have some pretty well-stocked root cellars. Here's a peek at our favorite dishes. More

Photograph by niznoz on Flickr. Carrots were probably one of the first vegetables I ate growing up, straight from a baby food jar. Luckily, over the years, my preference for the most vibrant of the root vegetables has matured, making way for slow roasting, puréeing with ginger, or simply washing and eating with a container of hummus. Not only are carrots at their most orange this time of year, they're also at their cheapest--and sweetest. That sounds like music to my ears. As the temperatures continue to decline, I'm craving carrot cake or a simple puréed carrot soup dolloped with some goat cheese. Get experimental with your creations if you can find any of the differently colored carrots at... More

The Ethicurean discovers something hiding atop her root vegetables: I found out something about root veggies while at the farmer’s market. Apparently, the greens are edible too. I know a lot of foodies out there have probably known this for quite some time, but it had never occured to me to eat beet greens or turnip greens. I guess you can eat broccoli leaves, too. By the way, turnip greens are excellent with scrambled eggs, and beet greens are effing delicious."... More