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Turkey Soup with Root Vegetables

Submitted by: kdonofrio

Parsnip and rutabaga join carrots and celery in this flavorful use of a Thanksgiving turkey carcass.

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Grandma Coffee's Beef Barley Vegetable Soup

Submitted by: jmbwarner

Home Town: Tustin, California, USA

Living In: Fullerton, California, USA

This is an old family recipe for thick, homemade beef barley soup with tons of vegetables, including sweet chunks of yellow-fleshed rutabaga instead of potatoes.

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Sausage and Vegetable Stovie

Submitted by: dSquib

This is a very easy and basic recipe adapted from a traditional Scottish dish. It's ideal for utilizing leftovers or working from a limited kitchen.

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Sean's Mommy's Roasted Root Vegetables

Submitted by: Sean's Mommy

Living In: Jacksonville, Florida, USA

I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.

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Oven-Roasted Root Vegetables

Submitted by: Campbell's Kitchen

Rutabaga, parsnips, onion, garlic, celery root, carrots and potatoes roast to sweet tenderness in savory Swanson® Vegetable Broth and aromatic herbs.

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Cinderella Pumpkin Bowl with Vegetables and Sausage

Submitted by: gptraveler

Home Town: Easthampton, Massachusetts, USA

Use a hollowed-out pumpkin to cook and serve this casserole with its bonanza of vegetables, from carrots, celery, bell peppers, broccoli and more, to winter favorites such as rutabaga, parsnips, and cabbage seasoned with onion soup mix and savory kielbasa sausage. Mix and match the veggie assortment as you choose.

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Roasted Winter Root Vegetables

Submitted by: rupps

This simple, time-saving recipe lets you prepare winter root vegetables in advance for Thanksgiving dinner. Parboil parsnips, rutabaga, and carrots, freeze or refrigerate them until needed, then toss them with vegetable oil, salt, pepper, and dried basil before roasting them to bring out their natural sweetness.

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Whitechapel Shepherd's Pie

Submitted by: Gigi

This comfort food casserole is guaranteed to warm you over. It originates from eating establishments that serve those seeking respite from the streets of London. It's so hearty, you won't even realize its mostly vegetables.

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R and R Pudding

Submitted by: PJ's kitchen

Living In: Canfield, Ohio, USA

Mashed rutabaga teams up with rice to make a custard-like, baked side dish lightly accented with nutmeg.

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Absolutely Delicious Baked Root Vegetables

Submitted by: NEWSAHMOM

This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!

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Super-Easy Drumstick Casserole

Submitted by: Sunflower1

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

Celeriac, rutabaga, Brussels sprouts, and a sweet potato are slow cooked with a turkey drumstick in this fantastically-simple dish.

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Couscous Royale

Submitted by: SKIDMORA

Living In: Chevy Chase, Maryland, USA

Chicken thighs, merguez sausage, and a multitude of vegetables go into this classic Middle Eastern dish. It takes a while to prepare all of the ingredients, but the result is well worth it.

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Roasted Winter Vegetable Soup

Submitted by: Always Cooking Up Something

Home Town: Cincinnati, Ohio, USA

Living In: Seattle, Washington, USA

This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer.

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Roasted Root Vegetables

Submitted by: Cathryn White

This dish's pretty harvest colors make it any eye-catching addition to the Thanksgiving table. It's a fix-it-and-forget-it favorite of mine. --Cathryn White, Newark, Delaware

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Autumn Vegetables Au Gratin

Submitted by: Sharon Gerow

I often assemble this vegetable casserole early in the morning and refrigerate. Just before baking, I top it with the buttered bread crumbs. --Sharon Gerow, Foothill Ranch, California

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Lemon Carrots and Rutabaga

Submitted by: Bernice Larsen

Bernice Larsen of Gretna, Nebraska notes, 'Ever since I found this recipe in a newspaper, it's become a side dish staple at my house. It's colorful and tasty--and special enough to serve to company.

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Triple Mashed Vegetables

Submitted by: Noel Heckler

When Noel Heckler of Wolcott, New York had trouble getting her family to eat rutabaga, she knew she'd need a flavor-filled recipe to convince them to try it. 'This is a nice variation on plain mashed potatoes,' she says. 'And it's so colorful!'

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Stewed Potatoes

Submitted by: Marta Olynyk

Diced potatoes stewed with onions, garlic, tomatoes, and rutabaga in broth. Chicken, beef, or vegetable broth may be used.

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Cawl (Traditional Welsh Broth)

Submitted by: Beryl Davies

This recipe is popular with the local farming community of Cardiganshire. There are regional variations throughout Wales as to what meat is used; some use Pork or Mutton, we use Shin Beef. This soup tastes better after subsequent reheating, so it's probably a good idea to make the cawl a day before consumption.

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