This roasted medley combines rutabagas with carrots, creating a colorful, savory-sweet dish that’s perfect as a side for any main course. INGREDIENTS: 1 large rutabaga, peeled and diced 3 large carrots, peeled and sliced 2 tablespoons olive oil Salt and pepper, to taste 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) Optional: 1...Read More

This mashed medley of fall vegetables is a flavorful change from “plain” mashed potatoes. INGREDIENTS: 3 pounds baking potatoes, peeled and cubed 1 1/4 pounds parsnips, peeled and cubed 1 1/2 pounds rutabagas, peeled and cubed 7 cups chicken stock 8 whole cloves garlic 1 bay leaf 1 teaspoon dried thyme 3/4 cup butter, softened...Read More