Instructions

1. Wash and peel root vegetables before cooking. Cook whole or cut into chunks first.

2. Roast root vegetables in a 425-degree oven for great depth of flavor. Cut into chunks, toss with olive oil, salt and pepper, and perhaps a little garlic, and roast 40 to 60 minutes or until tender. Roast a variety of vegetables for the most impressive presentation and taste (throw in some of the more common carrots and potatoes too, with some beets done separately so they don't turn everything pink). Garnish with fresh herbs if desired.

3. Boil root vegetables 5 to 20 minutes (depending on size of chunks or if whole) and use a potato masher to mash with butter and milk or cream. Mix several different kinds together (stick with sweeter types together, such as parsnips and rutabagas, or with more bitter types together, such as turnips and celery root) or mash with potatoes.

4. Slice mostly-cooked root vegetables, combine with milk or cream and a little cheese to make gratins. Bake at 350 degrees until golden. Combine different types, with or without potatoes.