Rutabaga

Part chowder, part fish pie, this delightful blend of smoked fish, butternut squash, rutabaga, and potatoes creates a flavorful stew.

Carrots, beets, and potatoes have way more to offer.

Filled with greens, roasted vegetables, and a little queso fresco, these veggie tacos are easy to make for a fun weeknight meal. 

Here's how to buy, store, and cook with rutabaga, in season in December.

This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.

The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).

The brisket and short ribs are simmered, then roasted, which makes the meat tender on the inside and crusty and brown on the outside. The celery root, rutabagas, and potatoes are cooked in the leftover broth from the meats, which results in a wonderfully rich, flavorful mash.