So many people don't know what to do with winter vegetables. (Or any kind of vegetable, for that matter.) Potatoes and carrots are familiar territory, but butternut squash, turnips, rutabagas and mustard greens, not so much.
This is a great introductory book to the wild and wonderful world of winter vegetables. Recipes from the Root Cellar has a bunch of really flavorful, interesting things to do with these veggies, and they're not all soup, either. I'm already planning to make a carrot risotto. And a wild rice salad with roasted squash and fennel. It's a great book to have on hand, especially if you have access to a winter CSA.
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