Turnip

Blanching the root vegetables shortens the stew's cooking time and keeps the flavors bright. Plus, the blanching water makes a great quick stock.

A pretty ring of seasonal veggies to surround the leg of lamb.

This side is a riff on pommes Anna, a classic French dish of sliced, layered potatoes cooked in a shallow pan. In this modern version, the potatoes are joined by slices of celery root and turnip.

Crunchy, salty, and fried. Who knew turnips could taste this good? These can be fun appetizers or the perfect side for sesame-oil-seared black cod with a rice-vinegar soy glaze.

You don't often see turnips served raw, but they're crisp, sweet, and surprisingly tasty. At the market, look for small fennel bulbs and small turnips. They'll be tender and have a mild flavor.

Pan-roasting gives these paper-thin slices of turnip—a study in richness and lightness—a delicate sweetness.

This vegetarian showstopper will bowl you over with its layers of flavor — one bite is enough to understand why it's often called one of the world's great dishes. Barley couscous, lighter and more aromatic than the well-known semolina version, serves as a nutty, fluffy base; tender-firm vegetables and a fragrant, golden broth are ladled over; and crunchy fried almonds and sweet onion confit add even more texture and flavor to the beguiling complexity.

Reminiscing about the sweet and slightly spicy turnips that she would dig up and eat on her grandfather's farm years ago, senior food editor Alexis Touchet was determined to bring out the best of the root in this creamy side dish. The heat of horseradish plays up the turnips' and potatoes' earthy qualities, and a topping of toasted bread crumbs lends a delightful crunch.

Brasato (which means "braised" in Italian) is the ultimate pot roast.

Be sure to start marinating the game hens at least six hours ahead. At Standard Tap, Carolynn Angle uses poussins — small chickens that weigh about a pound each. If you can find them (they're sold frozen at some supermarkets and at specialty foods stores), buy six and cook them whole.

Traditionally, gremolata is made with parsley, lemon peel, and garlic. Here, Parmesan adds richness and pecans add crunch.

Only in summer, when baby vegetables are so wonderful and elegant looking, could a one-skillet side dish seem so fancy. A gentle simmer and just a little olive oil and butter enhance the vegetables' natural sweetness — no more effort is necessary.

Why, we wondered, should traditional bread stuffing have to use white bread? Rye and pumpernickel stand up much better to the sweet caramelized onions and earthy turnips in this very autumnal version.

Called thiebou djenne, this national dish of Senegal is traditionally eaten from a communal platter. The hostess divides the fish and vegetables onto a portion of rice for each person. In Senegal, the cook would most likely use whatever fresh whole fish was available, so any 1-pound (12-inch-long) white-fleshed fish you can find will do. If you live in an area where there are African markets and you like funkier flavors, look for dried fish such as stockfish to add as well — it lends an authentic smokiness. Be forewarned, however, that many find dried fish (distinct from salt cod) a decidedly acquired taste.

This puree is a wonderful vegetable side dish for any cool-weather braise or stew.

(Spiced Roast Chicken and Vegetables)