No doubt about it — we’re wild about root veggies at NOURISH Network. Roasted, sauteed, braised, tossed into soups or stews and even raw in salads, these workhorses of the fall and winter kitchen are comfort food at its best. Check out our 10 favorite root veggie recipes.

Crowned with a dusting of Parm-Regg, these oven-baked parsnip fries are a delicious alternative to more traditional spuds.

This hearty one-dish meal comes together in about 30 minutes — perfect for those busy weeknights.

As these fab cupcakes prove, the subtle sweetness of root veggies can be right home in desserts, too.

This recipe is one of our favorite cool-weather go-to’s. Use a mix of whatever root vegetables you find, from sweet potatoes and turnips to carrots and rutabaga.

If we had to pick a favorite root veggie at NOURISH Network, beets might take the prize. We’re mad for their jewel tones and sweet notes. This recipe uses both the beets and their tender green tops.

Sweet potatoes and peanut butter are a match made in soup heaven. The peanut butter lends this dairy-free, gluten-free soup rich, creamy body.

Raw, radishes have a crunchy, peppery appeal. But as this easy side dish recipe shows, cooked radishes have a wonderful, nutty character.

Roasting beets at high heat enhances their natural sweetness. You can use any type of beets for this gorgeous side dish.

Root veggies play a starring role in hearty stews. If you can’t find kohlrabi, use potatoes, turnips or rutabaga.