11.   He places neck bones and gizzards in the roasting pan along with diced root vegetables to flavor the pan drippings, to which he adds maple syrup or honey.

12.   In Paris, root vegetables take center stage, slowly cooked to a caramelized tenderness in a casserole with a chunk of bacon.

13.   It is also ideal for autumn, when there are great root vegetables to add to the pot.

14.   Jicama is a root vegetable with a white, crunchy flesh resembling a water chestnut.

15.   Like high-heat roasting, which it most closely resembles, cooking in ashes works best with densely textured foods like root vegetables.

16.   Like other root vegetables, radishes also take well to roasting.

17.   Like all root vegetables, black salsify should be firm and snappy when bought.

18.   Now, he says he learned from the austere life, in which he ate only boiled unsalted root vegetables like carrots and turnips.

19.   Often the effort starts with leftover caramelized root vegetables to which the chef adds stock and, if she has it, a prosciutto bone.

20.   Other chapter groupings are trilogies, or groups of flavors like duck, root vegetables and apples that he likes to use together.