1.   Excellent soups can be made from root vegetables.

2.   And root vegetables, roast meats and mysteriously rich stocks have taken the front burner at local restaurants, among them two highly praised kitchens with well-respected chefs.

3.   Beets are among the few root vegetables that can be transplanted successfully.

4.   Carrots, potatoes and other root vegetables take a longer time to cook than mushrooms, green beans and squash.

5.   Firm, dense root vegetables, such as potatoes or rutabagas, are best prepared by other methods.

6.   For a vegan meal, spray the soy mixture over each layer of sliced root vegetables set in a steamer.

7.   For winter eating, these root vegetables taste far better than their reputations suggest.

8.   Grilled salmon arrives on a ragout of heirloom beans, and braised beef short ribs are served with glazed root vegetables and a marrow flan.

9.   He grows salad plants, root vegetables, hay, grass, and other things that more or less thrive in a marginal climate.

10.   He says jicama, a root vegetable from the potato family, is a versatile ingredient that can be sliced and diced for salads.