3. Remove the pouch from the oven and let it sit until the garlic is cool enough to handle. Then squeeze each head of garlic, gently pressing it with your fingers to expel the soft cloves into a bowl. Stir the garlic with a rubber spatula to blend it thoroughly. Use as needed, or store in an airtight container in the refrigerator for up to 2 weeks. Remove the pouch from the oven and let it sit until the garlic is cool enough to handle. Then squeeze each head of garlic, gently pressing it with your fingers to expel the soft cloves into a bowl. Stir the garlic with a rubber spatula to blend it thoroughly. Use as needed, or store in an airtight container in the refrigerator for up to 2 weeks.

Note: If you don't need 5 whole heads of roasted garlic, simply use as many as you need and follow the method here, drizzling with just enough olive oil to coat the top cut edges of the garlic and season lightly with salt and pepper.

Generous cup

Emeril's Roasted Beet Salad with Walnut Dressing and Cheese Crisps The intensely colored ruby red and golden beets sparkle like the little jewels they are in this salad.

3 to 4 small red and/or golden beets, tops removed, washed cup plus 2 tablespoons olive oil3 tablespoons water teaspoon salt, plus more for seasoning teaspoon freshly ground black pepper, plus more for seasoning cup sherry vinegar or Banyuls vinegar (see Note)1 tablespoon finely chopped shallot1 tablespoon honey teaspoon Dijon mustard cup grapeseed or olive oil cup chopped toasted walnuts1 teaspoon minced fresh tarragon leaves1 bunch baby dandelion greens, stems removed, leaves rinsed and cut into bite-size pieces (about 6 cups or 6 ounces of greens)1 bunch rainbow chard, stems removed, leaves rinsed and cut into bite-size piecesCheese Crisps (recipe follows) 1. Preheat the oven to 350F. Preheat the oven to 350F.

2. Cut a piece of aluminum foil about 12 inches square. On one half of the square, place the beets, 2 tablespoons olive oil, water, teaspoon of the salt, and 1/8 teaspoon of the pepper. Fold the opposite side of the foil over to cover the beets, and seal all the edges tightly to form a packet. Place the packet on a baking sheet, transfer it to the oven, and cook until the beets are tender, about 45 minutes. (The beets are done when a paring knife is easily inserted into the middle.) Remove the packet from the oven and set it aside, unopened, for about 10 minutes. Cut a piece of aluminum foil about 12 inches square. On one half of the square, place the beets, 2 tablespoons olive oil, water, teaspoon of the salt, and 1/8 teaspoon of the pepper. Fold the opposite side of the foil over to cover the beets, and seal all the edges tightly to form a packet. Place the packet on a baking sheet, transfer it to the oven, and cook until the beets are tender, about 45 minutes. (The beets are done when a paring knife is easily inserted into the middle.) Remove the packet from the oven and set it aside, unopened, for about 10 minutes.

3. Remove the beets from the foil packet. When the beets are cool enough to handle, gently rub off the skin, using a paper towel. Slice the beets into 1/8-inch-thick rounds (use a mandoline if you have one), and set aside. Remove the beets from the foil packet. When the beets are cool enough to handle, gently rub off the skin, using a paper towel. Slice the beets into 1/8-inch-thick rounds (use a mandoline if you have one), and set aside.

4. Combine the vinegar, shallot, honey, mustard, remaining teaspoon salt, and remaining 1/8 teaspoon pepper in a blender, and mix well. While the blender is still running, add the oil in a slow, steady stream, blending until the vinaigrette is emulsified. Transfer the dressing to a mixing bowl, and stir in the walnuts and tarragon. Combine the vinegar, shallot, honey, mustard, remaining teaspoon salt, and remaining 1/8 teaspoon pepper in a blender, and mix well. While the blender is still running, add the oil in a slow, steady stream, blending until the vinaigrette is emulsified. Transfer the dressing to a mixing bowl, and stir in the walnuts and tarragon.

5. Place the dandelion greens and the chard in a large bowl. Pour 2 tablespoons (or more to taste) of the dressing over the greens, and season with a pinch of salt and pepper. Toss to coat. In a separate mixing bowl, toss the sliced beets in 1 tablespoon of the dressing, and season with a pinch of salt and pepper. Place the dandelion greens and the chard in a large bowl. Pour 2 tablespoons (or more to taste) of the dressing over the greens, and season with a pinch of salt and pepper. Toss to coat. In a separate mixing bowl, toss the sliced beets in 1 tablespoon of the dressing, and season with a pinch of salt and pepper.

6. Divide the greens among four to six serving plates, and garnish with the sliced beets and the Cheese Crisps. If desired, spoon more dressing over each salad. Divide the greens among four to six serving plates, and garnish with the sliced beets and the Cheese Crisps. If desired, spoon more dressing over each salad.

Note: Banyuls vinegar is made from Banyuls wine, which is a fortified wine from southern France and is considered to be the French version of port. Banyuls vinegar has a sweet and nutty flavor, which is generally thought to be milder than red wine vinegar or balsamic vinegar. It tastes something like a cross between balsamic vinegar and sherry vinegar and either can be used as a good subst.i.tute. Banyuls vinegar can be found in specialty markets.

4 to 6 servings

Cheese Crisps Cheese crisps can be made from most hard cheeses such as Parmigiano- Reggiano, Montasio, and Asiago. They make easy snacks that can be spiced up with dried herbs and spices. Cheese crisps make a fine accompaniment to soups and salads or they can be served on their own with c.o.c.ktails.

cup shredded hard sheep's milk cheese, such as Bianco Sardo 1. Preheat the oven to 350F. Line a baking sheet with a Silpat, or parchment paper. Preheat the oven to 350F. Line a baking sheet with a Silpat, or parchment paper.

2. s.p.a.cing them 1 to 2 inches apart, place 1-tablespoon mounds of the cheese on the Silpat. Place the baking sheet in the oven and cook until the cheese melts and turns golden brown, about 7 minutes. s.p.a.cing them 1 to 2 inches apart, place 1-tablespoon mounds of the cheese on the Silpat. Place the baking sheet in the oven and cook until the cheese melts and turns golden brown, about 7 minutes.

3. Remove from the oven and set aside to cool on the baking sheet. Use the crisps as a garnish for soups and salads. Remove from the oven and set aside to cool on the baking sheet. Use the crisps as a garnish for soups and salads.

About 12 crisps

Creamy Turnip Soup This soup highlights the flavor of farm-fresh turnips, an often underrated vegetable in my book. Look for small, firm, young turnips; they will be sweet and tender. Though we call for a mix of chicken and vegetable stock here, either one alone would really work just fine, so use what you prefer and whatever is available.

2 tablespoons unsalted b.u.t.ter1 cups chopped onions cup chopped parsnip or carrot3 tablespoons minced celery1 teaspoon minced garlic4 to 6 sprigs fresh thyme, tied together in a bundle2 pounds small turnips, peeled and diced3 cups chicken stock or canned low-sodium chicken broth1 cup vegetable stock or canned low-sodium vegetable broth1 teaspoons kosher salt teaspoon freshly ground black pepper cup heavy creamSour cream, for garnishChopped fresh chives, for garnish 1. Melt the b.u.t.ter in a large saucepan over medium-high heat. Add the onions, parsnip, and celery, and cook until the vegetables are lightly caramelized around the edges, 4 to 6 minutes. Melt the b.u.t.ter in a large saucepan over medium-high heat. Add the onions, parsnip, and celery, and cook until the vegetables are lightly caramelized around the edges, 4 to 6 minutes.

2. Add the garlic and the thyme bundle and cook, stirring, until the garlic is fragrant, 1 to 2 minutes. Add the garlic and the thyme bundle and cook, stirring, until the garlic is fragrant, 1 to 2 minutes.

3. Add the turnips, both stocks, salt, and pepper, and bring to a boil. Then reduce the heat so that the soup just simmers, and cook until the turnips are very tender, 20 to 25 minutes. Add the turnips, both stocks, salt, and pepper, and bring to a boil. Then reduce the heat so that the soup just simmers, and cook until the turnips are very tender, 20 to 25 minutes.

4. Remove the thyme bundle and add the heavy cream. Using an immersion blender (or in batches in a blender), puree the soup until it is very smooth. Remove the thyme bundle and add the heavy cream. Using an immersion blender (or in batches in a blender), puree the soup until it is very smooth.

5. Rewarm the soup if necessary. Serve it in small bowls, garnished with a dollop of sour cream and a pinch of chives. Rewarm the soup if necessary. Serve it in small bowls, garnished with a dollop of sour cream and a pinch of chives.

Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.

1 quarts, 4 to 6 servings

Celery Root with Fresh Herbs and Mustard Dressing Ahhh, the wonders of celeriac. It makes a wonderful soup (simmered, pureed, and finished with cream), or you can brown it in a pan and braise it in broth until tender, or you can enjoy it tossed with a traditional remoulade sauce (the flavorful lemon/herb/cornichon mayo) . . . Here it is shredded and tossed fresh with a simple vinaigrette. Enjoy this as you would any traditional coleslaw-good on its own or, hey, with a barbecued pork sandwich. Or use it as the stage for some plump, crispy fried oysters!

2 medium celery roots (celeriac; about 12 ounces each)1 teaspoons salt1 tablespoons freshly squeezed lemon juice1 tablespoon Dijon mustard2 tablespoons red wine vinegar cup olive oil teaspoon freshly ground white pepper cup finely chopped mixed soft herbs, such as parsley, chives, thyme, and marjoram2 teaspoons minced gherkin or cornichon1 tablespoons minced drained nonpareil capers 1. Using a serrated knife, remove the rooted end and the k.n.o.bby end of the celery roots. Peel them and cut into chunks. Fit a food processor with the fine shredding disk, and shred the celery root. Transfer it to a bowl, toss it with 1 teaspoons of the salt and the lemon juice, and set aside. Using a serrated knife, remove the rooted end and the k.n.o.bby end of the celery roots. Peel them and cut into chunks. Fit a food processor with the fine shredding disk, and shred the celery root. Transfer it to a bowl, toss it with 1 teaspoons of the salt and the lemon juice, and set aside.

2. Place the mustard and vinegar in a mixing bowl, and while whisking, slowly drizzle in the olive oil to form an emulsion. Season it with the remaining teaspoon salt and the white pepper. Stir in the herbs, gherkin, and capers. Add the dressing to the celeriac, and toss to combine. Place the mustard and vinegar in a mixing bowl, and while whisking, slowly drizzle in the olive oil to form an emulsion. Season it with the remaining teaspoon salt and the white pepper. Stir in the herbs, gherkin, and capers. Add the dressing to the celeriac, and toss to combine.

3. Serve immediately or refrigerate in a nonreactive airtight container for up to 2 days. Serve immediately or refrigerate in a nonreactive airtight container for up to 2 days.

About 1 quart, 4 to 6 servings

carrot salad Gorgeous ribbons of fresh carrots are marinated here in a gaaahlicky, gingery, lemony, honey vinaigrette. Light and refreshing.

1 pound carrots, ends trimmed off, peeled2 tablespoons canola oil1 teaspoon c.u.min seeds1 teaspoon minced fresh ginger teaspoon minced garlic cup thinly sliced shallot teaspoon finely grated lemon zest3 tablespoons freshly squeezed lemon juice1 teaspoon honey cup olive oil teaspoon kosher salt, plus 1/8 teaspoon if needed teaspoon crushed red pepper1 tablespoon chopped fresh parsley or mint leaves, or a combination 1. Holding a carrot over a medium bowl, create ribbons by running a vegetable peeler along the length. You will have wider ribbons if you keep the carrot steady and peel two opposing sides until you are left with a core. (Discard the cores or save them in your freezer for stock, chop them and add them to a soup, or add them to your compost pile.) Holding a carrot over a medium bowl, create ribbons by running a vegetable peeler along the length. You will have wider ribbons if you keep the carrot steady and peel two opposing sides until you are left with a core. (Discard the cores or save them in your freezer for stock, chop them and add them to a soup, or add them to your compost pile.) 2. Fill a medium bowl with ice and cold water, and set it aside. Fill a medium bowl with ice and cold water, and set it aside.

3. Bring a medium pot of salted water to a boil, add the carrot ribbons, and cook for 10 seconds. Drain, and immediately plunge the carrots into the bowl of ice water to stop the cooking. Once they are completely cooled, remove the carrot ribbons from the ice bath, lay them on a kitchen towel, and gently roll them up in the towel so that they are thoroughly dried. Bring a medium pot of salted water to a boil, add the carrot ribbons, and cook for 10 seconds. Drain, and immediately plunge the carrots into the bowl of ice water to stop the cooking. Once they are completely cooled, remove the carrot ribbons from the ice bath, lay them on a kitchen towel, and gently roll them up in the towel so that they are thoroughly dried.

4. Make the vinaigrette: Combine the canola oil, c.u.min seeds, ginger, and garlic in a small saute pan, set it over low heat, and heat until the garlic sizzles, about 30 seconds. Remove from the heat. Transfer the mixture to a mortar, and grind it with a pestle. Transfer this mixture to a small bowl, and add the shallot, lemon zest, lemon juice, and honey. Slowly drizzle in the olive oil, whisking to combine. Add the teaspoon salt and the crushed red pepper. Stir in the parsley. Make the vinaigrette: Combine the canola oil, c.u.min seeds, ginger, and garlic in a small saute pan, set it over low heat, and heat until the garlic sizzles, about 30 seconds. Remove from the heat. Transfer the mixture to a mortar, and grind it with a pestle. Transfer this mixture to a small bowl, and add the shallot, lemon zest, lemon juice, and honey. Slowly drizzle in the olive oil, whisking to combine. Add the teaspoon salt and the crushed red pepper. Stir in the parsley.

5. Combine the carrot ribbons with the vinaigrette, and set the salad aside to marinate for at least 10 minutes before serving. Taste, and season with the remaining 1/8 teaspoon salt if desired. Combine the carrot ribbons with the vinaigrette, and set the salad aside to marinate for at least 10 minutes before serving. Taste, and season with the remaining 1/8 teaspoon salt if desired.

4 servings

Caramelized Cane Syrup Sweet Potatoes These are so addictive! The Louisiana cane syrup gives the sweet potatoes a unique flavor, but if you can't find Steen's, you could certainly subst.i.tute a mixture of mola.s.ses and dark corn syrup.

About 3 pounds sweet potatoes, peeled and sliced crosswise into -inch-thick rounds2 tablespoons canola or grapeseed oil teaspoon salt4 tablespoons ( stick) b.u.t.ter, melted cup cane syrup (we recommend Steen's) cup packed dark brown sugar1 cup pecan pieces 1. Preheat the oven to 400F. Preheat the oven to 400F.

2. Combine the sweet potatoes with the oil and salt in a mixing bowl, and toss to coat well. Place the sweet potatoes on a baking sheet and arrange them in a single layer. Transfer to the oven and cook until they begin to caramelize and soften, about 30 minutes. Combine the sweet potatoes with the oil and salt in a mixing bowl, and toss to coat well. Place the sweet potatoes on a baking sheet and arrange them in a single layer. Transfer to the oven and cook until they begin to caramelize and soften, about 30 minutes.

3. Meanwhile, combine all the remaining ingredients in a small mixing bowl. Meanwhile, combine all the remaining ingredients in a small mixing bowl.

4. Transfer the potatoes to a ca.s.serole dish. Pour the syrup mixture over them, and using a spatula, toss to coat well. Return the ca.s.serole to the oven and continue to cook, carefully stirring once, until the potatoes are caramelized and tender, about 30 minutes. Serve hot. Transfer the potatoes to a ca.s.serole dish. Pour the syrup mixture over them, and using a spatula, toss to coat well. Return the ca.s.serole to the oven and continue to cook, carefully stirring once, until the potatoes are caramelized and tender, about 30 minutes. Serve hot.

4 to 6 servings

Sunchokes, Carrots, and Parsnips with Bacon The sunchoke, also known as the Jerusalem artichoke or earth apple, is indigenous to North America and was cultivated first by Native Americans. In this recipe they are roasted along with carrots and parsnips and tossed with an apple cider vinaigrette. There's lots of flexibility here: you can prepare this dish with any plentiful local root vegetable you like, such as turnip, rutabaga, salsify, baby beet, or potato. Delicious.

2 pounds sunchokes, scrubbed well and cut into 1-inch wedges1 pound carrots, cut into 2-inch diagonal pieces1 pound parsnips, cut into 2-inch diagonal pieces cup olive oil teaspoon salt teaspoon freshly ground black pepper4 ounces sliced bacon, cut into -inch pieces (about 2/3 cup)6 shallots, thinly sliced (about 2/3 cup)1 teaspoon minced garlic2 tablespoons chopped fresh parsley leaves teaspoon sugar cup cider vinegar 1. Preheat the oven to 500F. Preheat the oven to 500F.

2. In a medium bowl, combine the sunchokes, carrots, parsnips, cup of the olive oil, the salt, and the pepper. Transfer the vegetables to a rimmed baking sheet and roast in the oven for 20 minutes, until lightly caramelized and tender, stirring once midway through cooking. In a medium bowl, combine the sunchokes, carrots, parsnips, cup of the olive oil, the salt, and the pepper. Transfer the vegetables to a rimmed baking sheet and roast in the oven for 20 minutes, until lightly caramelized and tender, stirring once midway through cooking.

3. While the vegetables are roasting, place the bacon in a small saute pan over medium-high heat and cook for 2 minutes. Add the shallots, reduce the heat to low, and cook for 5 more minutes, or until the bacon fat is rendered and the shallots are lightly caramelized. Drain, discarding all but 1 tablespoon of the fat from the pan. While the vegetables are roasting, place the bacon in a small saute pan over medium-high heat and cook for 2 minutes. Add the shallots, reduce the heat to low, and cook for 5 more minutes, or until the bacon fat is rendered and the shallots are lightly caramelized. Drain, discarding all but 1 tablespoon of the fat from the pan.

4. Transfer the bacon/shallot mixture to a medium mixing bowl. Add the garlic, parsley, and sugar, and whisk to combine. Whisk in the vinegar. Slowly whisk in the remaining cup olive oil, and set aside. Transfer the bacon/shallot mixture to a medium mixing bowl. Add the garlic, parsley, and sugar, and whisk to combine. Whisk in the vinegar. Slowly whisk in the remaining cup olive oil, and set aside.

5. Transfer the roasted vegetables to the mixing bowl, and toss with the vinaigrette to combine. Serve warm. Transfer the roasted vegetables to the mixing bowl, and toss with the vinaigrette to combine. Serve warm.

4 to 6 servings

Beet "Caviar"

Beets are one of my favorite root vegetables. They come in a wonderful array of colors and sizes, from golden yellow to candy-stripe. The whole plant can be utilized: the tops can be cooked just like any other hearty green and the beet root can be eaten raw, roasted, boiled, or shredded. In this recipe the texture of finely chopped beets combined with poppy seeds is reminiscent of caviar. The "caviar" is served over baby greens here, but it would also be a nice topping for canapes served on crostini, garnished with a dollop of creme fraiche.

1 pound beets, roasted until tender (see chapter "Roots, Shoots, Tubers, and Bulbs") and peeled cup freshly squeezed orange juice2 tablespoons white wine vinegar2 tablespoons minced shallot2 tablespoons poppy seeds1 teaspoon grated orange zest1 teaspoon salt teaspoon freshly ground white pepper10 ounces baby arugula, rinsed and spun dry3 tablespoons Chive Oil (chapter "The Herb Garden"), for serving 1. Using a mandoline, slice the beets to 1/8-inch thickness. Then cut the beets into a fine brunoise (very fine dice, about 1/8 inch square). Set aside. Using a mandoline, slice the beets to 1/8-inch thickness. Then cut the beets into a fine brunoise (very fine dice, about 1/8 inch square). Set aside.

2. Combine the orange juice, white wine vinegar, shallot, poppy seeds, orange zest, salt, and pepper in a small bowl. Combine the orange juice, white wine vinegar, shallot, poppy seeds, orange zest, salt, and pepper in a small bowl.

3. In a medium bowl, combine the beets with two-thirds of the vinaigrette. In a separate bowl, toss the arugula with the remaining vinaigrette. In a medium bowl, combine the beets with two-thirds of the vinaigrette. In a separate bowl, toss the arugula with the remaining vinaigrette.

4. Divide the arugula evenly among six plates. Then mound the beets on top of the greens. Drizzle each plate with Chive Oil, and serve immediately. Divide the arugula evenly among six plates. Then mound the beets on top of the greens. Drizzle each plate with Chive Oil, and serve immediately.

Note: The beets can be roasted 1 day in advance.

6 servings

Turnip and Radish Slaw with Jumbo Lump Crabmeat and Chive Oil Thinly sliced turnips and radishes are lightly tossed with a champagne vinaigrette, then topped with creamy, succulent crabmeat and drizzled with Chive Oil. Elegant, and simply marvelous.

1 tablespoon minced shallot1 tablespoon finely chopped fresh chives2 teaspoons Dijon mustard2 teaspoons chopped fresh tarragon leaves2 teaspoons chopped fresh chervil leaves2 teaspoons chopped fresh parsley leaves1 teaspoon chopped drained nonpareil capers1 teaspoon chopped cornichon1/3 cup champagne vinegar cup grapeseed oilSalt, to tasteFreshly ground white pepper, to taste1 turnip (about the size of a baseball), peeled and julienned1 small bunch radishes (about 6), julienned cup mayonnaise, store-bought or homemade (see chapter "Thistles, Stalks, and Pods")1 tablespoon freshly squeezed lemon juice1/8 teaspoon cayenne pepper1 pound jumbo lump crabmeat, picked over for sh.e.l.ls and cartilage1 recipe Chive Oil (chapter "The Herb Garden")Chive blossoms, for garnish (optional) 1. In a small bowl, combine the shallot, chives, mustard, tarragon, chervil, parsley, capers, cornichon, vinegar, and grapeseed oil. Season with salt and pepper to taste. In a small bowl, combine the shallot, chives, mustard, tarragon, chervil, parsley, capers, cornichon, vinegar, and grapeseed oil. Season with salt and pepper to taste.

2. In a medium mixing bowl, toss cup of the vinaigrette with the turnip and radishes. Season with salt and pepper to taste. In a medium mixing bowl, toss cup of the vinaigrette with the turnip and radishes. Season with salt and pepper to taste.

3. Combine the mayonnaise, lemon juice, and cayenne in a medium bowl. Add cup of the vinaigrette and mix well. Add the crabmeat and toss to coat. Combine the mayonnaise, lemon juice, and cayenne in a medium bowl. Add cup of the vinaigrette and mix well. Add the crabmeat and toss to coat.

4. To serve, divide the turnip-radish slaw among four to six chilled plates. Spoon the crabmeat on the top of the slaw, trying to keep the crabmeat lumps as intact as possible. Drizzle the Chive Oil around each plate, and garnish with chive blossoms if desired. To serve, divide the turnip-radish slaw among four to six chilled plates. Spoon the crabmeat on the top of the slaw, trying to keep the crabmeat lumps as intact as possible. Drizzle the Chive Oil around each plate, and garnish with chive blossoms if desired.

4 to 6 servings

Fresh Horseradish Cream Sauce Everybody will love eating this spooned over a beef rib roast or spread on a sandwich, but making it is not for the meek. I'm tellin' ya, grating fresh horseradish is like standing over a bowl of wasabi and breathing in. You will get equally good results either grating by hand on the side of a cheese grater or, with less tears, using the fine grater attachment on your food processor.

3 cups heavy cream1 cups finely grated fresh horseradish (from about 8 ounces horseradish root)6 tablespoons finely chopped shallot4 teaspoons minced garlic4 teaspoons Dijon mustard2 teaspoons kosher salt teaspoon freshly ground white or black pepper (optional) 1. Combine all of the ingredients in a medium saucepan, and bring to a boil. Then reduce the heat to a simmer, and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 12 minutes. Combine all of the ingredients in a medium saucepan, and bring to a boil. Then reduce the heat to a simmer, and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 12 minutes.

2. Remove from the heat and serve warm. (The sauce can be refrigerated and served cold on a sandwich.) The sauce will keep, refrigerated in an airtight, nonreactive container, for up to 2 weeks. Remove from the heat and serve warm. (The sauce can be refrigerated and served cold on a sandwich.) The sauce will keep, refrigerated in an airtight, nonreactive container, for up to 2 weeks.

2 cups

Mashed Rutabaga If you're in the mood for a mash but want something other than the standard potato variation, why not try the frequently forgotten rutabaga? Rutabaga has a slightly bitter, turnip-like flavor that (also like turnips) sweetens once cooked. We enjoyed this roughly mashed so that some lumps still remained, but go ahead and mash according to your liking.

5 pounds rutabaga, peeled and cut into 1-inch chunks1 cup heavy cream1 teaspoons chopped fresh thyme leaves2 tablespoons b.u.t.ter, diced2 tablespoons chopped fresh chivesSalt and freshly ground black pepper, to taste 1. Fill a large pot with salted water, and add the rutabaga. Make sure there is enough water to cover the rutabaga by at least an inch. Bring to a rolling boil. Then reduce the heat to a simmer, cover the pot, and simmer until the rutabaga is completely cooked through and very tender, 30 to 35 minutes. Fill a large pot with salted water, and add the rutabaga. Make sure there is enough water to cover the rutabaga by at least an inch. Bring to a rolling boil. Then reduce the heat to a simmer, cover the pot, and simmer until the rutabaga is completely cooked through and very tender, 30 to 35 minutes.

2. During the last 5 minutes that the rutabaga is cooking, combine the heavy cream and thyme in a small saucepan and place over medium heat. Cook until the mixture is just warmed through. Remove from the heat and set aside. During the last 5 minutes that the rutabaga is cooking, combine the heavy cream and thyme in a small saucepan and place over medium heat. Cook until the mixture is just warmed through. Remove from the heat and set aside.

3. Drain the rutabaga in a colander, discarding the cooking liquid. Return the rutabaga to the pot. Begin mashing the rutabaga with a hand masher, adding the warmed cream little by little. Add the b.u.t.ter and continue mashing until is completely melted and mixed through. Add the chives and fold them into the mashed rutabaga. Season with salt and pepper to taste, and serve hot. Drain the rutabaga in a colander, discarding the cooking liquid. Return the rutabaga to the pot. Begin mashing the rutabaga with a hand masher, adding the warmed cream little by little. Add the b.u.t.ter and continue mashing until is completely melted and mixed through. Add the chives and fold them into the mashed rutabaga. Season with salt and pepper to taste, and serve hot.

4 to 6 servings

Sweet Potato Ravioli with Sage Brown b.u.t.ter The sweet potato filling here is the perfect vehicle for the luscious nutty browned b.u.t.ter. Top it all with crispy sage, and you've got a textural party going on. The key to getting the pasta right lies all in the kneading: follow the instructions and knead the dough for 10 solid minutes. Doing so will activate the gluten in the dough for the perfect toothsome texture.

Olive oil, for drizzling1 pound (2 small or 1 very large) sweet potatoes2 tablespoons mascarpone cheeseSalt and freshly ground white pepper cup cake flour cup all-purpose flour2 eggs2 tablespoons olive oilWater, as needed8 tablespoons (1 stick) unsalted b.u.t.ter, cut into large uniform chunks16 fresh sage leaves 1. Preheat the oven to 350F. Preheat the oven to 350F.

2. Drizzle olive oil lightly over the sweet potatoes and rub to coat them. Place the potatoes on a baking sheet and bake, turning them over midway through, until tender, about 1 hour. Remove from the oven and set aside until cool enough to handle. Drizzle olive oil lightly over the sweet potatoes and rub to coat them. Place the potatoes on a baking sheet and bake, turning them over midway through, until tender, about 1 hour. Remove from the oven and set aside until cool enough to handle.

3. Peel the potatoes and discard the skin. Place the sweet potato flesh in a medium mixing bowl, and mash with a fork or the back of a spoon until smooth. Add the mascarpone cheese, and using a wooden spoon, mix until you can no longer see chunks of the mascarpone. Season with salt and pepper to taste, and set aside until ready to use. Peel the potatoes and discard the skin. Place the sweet potato flesh in a medium mixing bowl, and mash with a fork or the back of a spoon until smooth. Add the mascarpone cheese, and using a wooden spoon, mix until you can no longer see chunks of the mascarpone. Season with salt and pepper to taste, and set aside until ready to use.

4. Make the ravioli dough: Combine the cake flour and all-purpose flour in a bowl, and whisk them together. Form a small well in the mixture, add the eggs and olive oil to the well, and gradually combine until the dough comes together. If the dough seems a little dry, add very small amounts of water at a time until the dough seems smooth and supple and will come together into a smooth ball. Transfer the dough to a clean work surface, and knead it for at least 10 minutes. Form the dough into a ball and wrap it well with plastic wrap. Set it aside to rest at room temperature for at least 30 minutes, or refrigerate up to overnight. (Return to room temperature before rolling out.) Make the ravioli dough: Combine the cake flour and all-purpose flour in a bowl, and whisk them together. Form a small well in the mixture, add the eggs and olive oil to the well, and gradually combine until the dough comes together. If the dough seems a little dry, add very small amounts of water at a time until the dough seems smooth and supple and will come together into a smooth ball. Transfer the dough to a clean work surface, and knead it for at least 10 minutes. Form the dough into a ball and wrap it well with plastic wrap. Set it aside to rest at room temperature for at least 30 minutes, or refrigerate up to overnight. (Return to room temperature before rolling out.) 5. Cut the dough into 4 portions. Working with one portion at a time, flatten the dough into a disk with the palm of your hand. Beginning with the widest setting on a pasta machine, roll the dough through the machine, folding the pasta into thirds after each "run." Run it through about two times at each setting, decreasing the settings until you get to the thinnest setting, at which point you can just run the pasta through once. Repeat with the remaining portions of dough. You should have 4 long sheets of very thin pasta dough. Cut the dough into 4 portions. Working with one portion at a time, flatten the dough into a disk with the palm of your hand. Beginning with the widest setting on a pasta machine, roll the dough through the machine, folding the pasta into thirds after each "run." Run it through about two times at each setting, decreasing the settings until you get to the thinnest setting, at which point you can just run the pasta through once. Repeat with the remaining portions of dough. You should have 4 long sheets of very thin pasta dough.

6. Form the ravioli by s.p.a.cing small mounds of the sweet potato filling (about 1 teaspoon each) onto one of the pasta sheets in rows, leaving about an inch of s.p.a.ce between the mounds and around the sides for sealing. Run a wet finger around the edges of the filling mounds, and then top with one of the unfilled pasta sheets. Ease the pasta down around the mounds, pressing down around the filling so that each ravioli is sealed. Cut the ravioli out with a round cookie cutter (about 2 inches) or with a rolling pasta cutter. Crimp the edges with the tines of a fork, if desired, to further ensure that the ravioli are sealed. Repeat until you have used up all of the filling and pasta. Form the ravioli by s.p.a.cing small mounds of the sweet potato filling (about 1 teaspoon each) onto one of the pasta sheets in rows, leaving about an inch of s.p.a.ce between the mounds and around the sides for sealing. Run a wet finger around the edges of the filling mounds, and then top with one of the unfilled pasta sheets. Ease the pasta down around the mounds, pressing down around the filling so that each ravioli is sealed. Cut the ravioli out with a round cookie cutter (about 2 inches) or with a rolling pasta cutter. Crimp the edges with the tines of a fork, if desired, to further ensure that the ravioli are sealed. Repeat until you have used up all of the filling and pasta.

7. Fill a large pot with salted water and bring it to a boil. Place the ravioli in the boiling water (in batches, if necessary) and cook until al dente, 1 to 2 minutes. Remove the ravioli with a slotted spoon and place them on a paper towellined plate to drain. Cover lightly with a towel to keep warm. Fill a large pot with salted water and bring it to a boil. Place the ravioli in the boiling water (in batches, if necessary) and cook until al dente, 1 to 2 minutes. Remove the ravioli with a slotted spoon and place them on a paper towellined plate to drain. Cover lightly with a towel to keep warm.

8. Heat a saute pan over medium-high heat, and when it is hot, add the b.u.t.ter and let it melt in one spot (do not move the pan). When the b.u.t.ter has begun to brown around the edges and smells nutty, pick up the saute pan and swirl it to keep the melted b.u.t.ter from burning and to melt the remaining b.u.t.ter. Add the sage leaves and reduce the heat to medium-low. Cook until the leaves are crispy, 1 to 2 minutes. Season with salt and white pepper to taste. Heat a saute pan over medium-high heat, and when it is hot, add the b.u.t.ter and let it melt in one spot (do not move the pan). When the b.u.t.ter has begun to brown around the edges and smells nutty, pick up the saute pan and swirl it to keep the melted b.u.t.ter from burning and to melt the remaining b.u.t.ter. Add the sage leaves and reduce the heat to medium-low. Cook until the leaves are crispy, 1 to 2 minutes. Season with salt and white pepper to taste.

9. Divide the ravioli among four to six shallow bowls or plates. Drizzle the brown b.u.t.ter on top, and garnish with the crispy sage leaves. Serve immediately. Divide the ravioli among four to six shallow bowls or plates. Drizzle the brown b.u.t.ter on top, and garnish with the crispy sage leaves. Serve immediately.

40 raviolis, 4 to 6 servings

Winter Fruits