Turnip

Pair this with a crisp French Chablis, the Chardonnay-based white from Burgundy.

"I recently had lunch at Café Boulud here in New York," says Shelli Rafkin of New York, New York. "My entrée, blanquette de veau, had the most incredible sauce I've ever tasted. The whole dish, in fact, was sensational." In this variation on the classic stew, the veal and the vegetables are cooked separately and combined at the end, when they're topped with a rich white sauce.

Can be prepared in 45 minutes or less.

Serve this with roast lamb or chicken. Market tip: Let the greens (if attached) be your guide to freshness when selecting turnips. Make sure they are bright green and fresh-looking.

Active time: 50 min Start to finish: 50 min

This dish is even better served over couscous.

This main-course soup is ideal for winter evenings. It originated in Portugal's Ribatejo province, famed for its horses, bulls and bullfighters. The soup gets its name from the kidney beans, which are referred to as "stones" by the Portuguese.

Root vegetables became a mainstay of the New England diet. The crops grew well during the summer and could be stored in barrels of sand or in root cellars to keep through the long winter. This spectacular casserole has potatoes, parsnips, turnips and carrots, and is sweetened with just a hint of pear. The pureed vegetables are swirled together in the baking dish to create a pretty marbled effect.

Potatoes are a major crop in northern New England, especially in Maine, and roots such as turnips have always played an important role in the region's cuisine. The availability and longevity of both vegetables make them indispensable for coldweather cooking.

Can be prepared in 45 minutes or less.