Rutabaga

Beer acts as a tenderizer in this pot roast and adds a savory note to a sauce that complements the sweetness of the root vegetables.

Root vegetables are always for sale at the Central Market in Lancaster, but are especially nice this time of year. Rutabagas have a distinctive bitterness that makes them good with rich meats like pork. Tamed by the onions and honey, these rutabagas are a terrific side dish.

This dish is even better served over couscous.

"As my kids have gotten older, their taste buds have become more sophisticated, and now they're willing to try dishes they wouldn't have touched just a few years ago," says Ken Haedrich, cookbook author. "So I've started serving this blend of mashed roots for Thanksgiving. It brings a bit of diversity to the table, and I also happen to love rutabagas and carrots. There was some dissension at first, especially from my youngest, Sam, whose fondness for mashed potatoes is the stuff of family legend. But now he dives right into this with the rest of us."

Using such a tender cut of beef reduces the stew's cooking time.

These delicious vegetables can be served at room temperature or hot from the oven.

Elegant batons of carrots, parsnips, and rutabagas make a pretty presentation. Serve this alongside roast pork, beef, or lamb. Market tip: If carrots still have the tops attached, make sure they are bright green and fresh-looking. Choose cream-colored parsnips that taper gently; this makes it easier to cut uniform pieces. Medium-size rutabagas (about the size of a yellow onion) are best; larger ones can be woody.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Based on two root vegetables, this soup tastes sophisticated nonetheless.

This is the pot-au-feu from my neighbor the florist. You will find yourself making this a permanent part of your repertoire.