Turnip

Fresh baby turnips have none of the sharp, bitter bite found in big ones. Look for Tokyo or harukei turnips at your farmers’ market. Many butchers carry duck fat, or you can order it from dartagnan.com.

The dressing for this salad is on the less acidic side: Once the tart pickled vegetables are in the mix, it will be perfectly balanced.

Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.

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.

Diminutive and sweet Hakurei turnips are in season and perfect for this dish; find them at farmers’ markets.

The longer these pickles sit, the more flavorful they’ll become.

Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.

The lamb roasts on a bed of thyme to infuse the meat.

Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.

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).

Kale and turnips on their own? Meh. But this recipe calls for smoked turkey, which imbues this dish with tons of flavor.

This country ribs recipe with soy sauce, brown sugar, and hot chili paste hits all the key flavors: salty, sweet, spicy.

This New York strip steak recipe is your go-to fall dinner. And yes, that includes vegetables!