There are thousands of new recipes posted online every day. We love trolling sites like Pinterest, Gojee, and Tastespotting as much as the next person, but we realize that can be a huge time drain. This week, we decided to go local on the Greatist Table. In the northeast, late fall is prime root vegetable season. They're much more versatile than you'd think — turn root vegetables into chips, bake them into rustic pies, or mix them into a hearty seasonal stew. Stock up on sweet potatoes, parsnips, turnips, beets, carrots, and rutabaga (to name just a few) for a veggie-filled winter.
Red Flannel Hash via The View from Great Island
Beets, sweet potatoes, and red potatoes make this breakfast dish colorful and hearty. Add meat into the mix or a fried egg on top for extra breakfasty oomph.
Photo: Sue / The View from Great Island
Mashed Potatoes, Rutabaga, and Parsnips via Sweet Savory Planet
Step away from the powdered mashed potato mix! Combine unexpected veggies like rutabaga and parsnips with potatoes for a dish with more depth and flavor than the bland classic.
Photo: Laura / Sweet Savory Planet
Winter Root Vegetable Stew via A Little Bit of Spain in Iowa
On a cold winter night, a warm stew can be just what the doctor ordered. Red wine, grassfed beef, and plenty of veggies make this version a winner.
Photo: Diana Bauman / A Little Bit of Spain in Iowa
Crispy Root Vegetable Chips via Gooseberry Mooseberry
Fresh homemade chips are so much tastier than the bagged kind. These brightly colored snacks would be a festive hors d'oeuvre for a holiday party.
Photo: Kat / Gooseberry Mooseberry
Roasted Vegetable Galette via Cook Your Dream
Try this pretty vegetable tart for lunch or a light dinner. Thyme, rosemary, and garlic lend plenty of flavor to milder veggies like parsnips.
Photo: Šárka Babická / Cook Your Dream
Have a theme you want to see on The Greatist Table? Have another recipe suggestion for us to include next week? Share with us in the comments below!