Parsnip

Active time: 35 min Start to finish: 35 min

Maple syrup, marjoram, coriander seeds, and lemon peel flavor a do-ahead butter that is spread on the turkey before baking. That same butter is also added to the Madeira-laced gravy. Grape clusters or steamed baby vegetables, such as carrots and squash, make a pretty garnish for the platter.

"The tagliatelle with parsnips and pancetta at Babbo is a wonder," says Aleksandra Crapanzano of New York, New York. " I would be thrilled to have the recipe." A good substitute for the homemade tagliatelle used at Babbo is dried egg fettuccine or taglierini—we particularly like the Cipriani brand. Active time: 20 min Start to finish: 20 min

Strong beef broth and garlic, not sugar, make a true Ukrainian borscht delicious. Fresh root vegetables and roasted beets provide plenty of sweetness which is balanced by an acid edge of lemon.

A satisfying all-in-one main course. The fatty acids in salmon make this recipe particularly healthful.

This one is delicious made with shrimp and/or scallops, too. If using lobster, garnish the plates with the empty shells.

Try braised lettuce flavored with thyme, carrots and garlic to accompany this satisfying dish.

Tired of potatoes? Try parsnips.

It's hard to believe that there's only one tablespoon of butter in this rich-tasting side dish.

Active time: 10 min Start to finish: 10 min

Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets, parsnips, and carrots came entirely from neighboring farmers and fishermen. This recipe is based on the fish cakes she still makes today.

These unusual and delicious gnocchi are baked rather than boiled. To make them, the chef at L'Etoile in Madison, Wisconsin, mixes mashed parsnips with a classic French dough, known as choux paste, made of eggs, butter and flour.