ONLINE EXTRA — ROOT VEGETABLE RECIPES: Root Vegetable Gratin Recipe . . . Root Vegetable Medley Recipe . . . Carrot and Caraway Soup, etc.

Root Vegetable Gratin Recipe

¾ cup vegetable broth

2 tablespoons butter

1½ pounds russet potatoes, peeled and thinly sliced

1½ pounds sweet potatoes, peeled and thinly sliced

1 pound turnips, peeled and thinly sliced

1 pound parsnips, peeled and thinly sliced

1 cup heavy cream

1¼ teaspoon salt

½ teaspoon pepper

.Preheat oven to 400 degrees. In a shallow 4-quart casserole, combine broth and butter; place in oven while oven preheats to melt butter.

In a large bowl, toss potatoes, turnips and parsnips with 1¼ teaspoons salt and ½ teaspoon pepper.

Remove casserole from oven and pour broth over potatoes. Mix well.

Spoon mix back into casserole, cover with foil and bake 40 minutes.

In microwaveable measuring cup, heat cream for 45 seconds.

Remove pan from oven, cover with warm cream.

Return uncovered pan to oven and bake for 30 to 35 minutes, or until top is golden and veggies are fork tender.

Root Vegetable Medley Recipe

1 large onion, chopped

2 tablespoons butter or margarine

3 medium russet potatoes (thinly sliced

3 medium sweet potatoes (peeled and thinly sliced)

8-ounce turnip (peeled and thinly sliced)

1 cup chicken broth

½ teaspoon salt

¼ teaspoon pepper

In a large saucepan, cook onion in hot butter/margarine for about 5 minutes or until ten-der.

Add everything else. Bring to a boil and remove from the heat. Transfer all to an un-greased 2 quart shallow baking dish.

Bake, covered, in a 325-degree oven about 30 minutes or until veggies are just tender.

Uncover and bake for about 15 minutes longer.

Let stand 10 minutes or so before serving.

Yield: Serves 6.

Carrot and Caraway Soup

1 tablespoon butter

1 onion, chopped

12 ounces carrots, peeled, sliced

1 teaspoon caraway seeds, crushed in mortar with pestle

1 14-ounce can (or more) low-salt chicken broth

2 tablespoons aquavit (see note)

Chopped fresh parsley

Melt butter in heavy medium saucepan over medium heat. Add onion and saute 1 minute. Add carrots and sauté until onion is tender, about 8 minutes. Add caraway and cook 30 sec-onds. Add 1 can broth. Cover and simmer until carrots are tender, about 35 minutes.

Transfer soup to processor; puree. Season to taste with salt and pepper. Cover and refrig-erate. (This can be made 1 day ahead.)

Return soup to saucepan and bring to simmer, thinning with more broth if too thick. Mix in aquavit. Ladle into bowls. Garnish with parsley and serve.

Note: Aquavit is a Scandinavian caraway-seed-flavored liqueur that is available at some liquor stores and specialty foods stores.

Parsnip Soup with Corned Beef and Cabbage

3 (1/8-inch-thick) slices cooked corned beef (4 ounces), fat trimmed, chopped (3 tablespoons reserved, divided)

2 Turkish bay leaves

2 large parsnips (about 13 ounces), peeled, coarsely chopped

2 cups chopped onions

3 cups (or more) low-salt chicken broth

3 large Savoy cabbage leaves, center ribs removed

¼ cup heavy whipping cream

Saute 2 tablespoons corned beef fat and bay leaves in large saucepan over medium-high heat until fat renders, about 2 minutes. Stir in parsnips and onions. Add 3 cups broth. Cover; simmer until parsnips are tender, about 10 minutes.

Meanwhile, cut cabbage and corned beef slices crosswise into very thin strips. Melt 1 ta-blespoon fat in medium skillet over medium-high heat. Add cabbage and corned beef. Sprinkle with salt and pepper. Toss until cabbage wilts, about 3 minutes.

Working in batches, puree soup with bay leaves and cream in blender until smooth. Return to same pan. Rewarm soup, thinning with more broth if too thick. Season with salt and pep-per. Ladle into bowls. Mound corned beef and cabbage in center.

Yield: Serves 4 as a first course or 2 as a main course.

Roasted Root Vegetables

1 stick (4 ounces) butter, melted

1½ pounds new potatoes, about 1½ to 2 inches in size, halved

2 small turnips, cut in ¾-inch cubes, or use 1 medium rutabaga

1 cup baby carrots, larger ones halved

3 small cloves garlic, minced

3 green onions, sliced

1 heaping teaspoon dried parsley flakes, or 1 tablespoon fresh chopped

¼ teaspoon dried leaf thyme, crumbled

½ to 1 teaspoon salt, or to taste

¼ to ½ teaspoon freshly ground black pepper

Preheat oven to 375 degree.

In a 2 to 3-quart baking dish, toss vegetables and herbs with the melted butter. Bake for 45 minutes. Uncover and increase heat to 425 degrees. Bake for another 15 to 20 minutes, stir-ring once, until vegetables are tender and lightly browned

Winter Root Vegetable Soup

2 tablespoons olive oil

1 ½ cups onions, coarsely chopped

2 tablespoons garlic, finely chopped

6 cups chicken stock

2 tablespoons apple cider vinegar

1 pound (about 2½ cups) celery root, diced

¾ pound (about 2 1/3 cups) baking potatoes, diced

¾ pound (about 2 1/3 cups) sweet potatoes, diced

½ pound) (1¾ cups) parnsips, diced

½ pound (1 1/3 cups) carrots , diced

¼ pound (2 cups) turnips, diced

½ teaspoon fresh gingerroot, minced

½ teaspoon salt

¼ teaspoon cumin

¼ teaspoon curry

¼ teaspoon cinnamon

1/8 teaspoon cayenne pepper

Heat the oil in a pressure cooker over high heat. Add the onions and saute until soft, about 3 minutes. Add the garlic and saute 1 more minute. Add the remaining ingredients, seal the pressure-cooker lid, and bring the cooker to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes. Release pressure using the quick-release method and carefully remove lid.

Puree the soup: Transfer the soup in batches to a blender or food processor and blend un-til smooth. Serve hot.

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