Rutabaga

This mixture of vegetables is subtly flavored with apple juice and wine.

A warming and filling main-course soup.

Nice with grilled or roasted meat, fish or fowl.

Lemon juice adds refreshing flavor to earthy root vegetables.

For a simple dinner, present this flavorful soup with some warm crusty bread and a mixed green salad.

We prefer Gorgonzola, Italy's star blue cheese, for this recipe, but if Iowa's Maytag blue — or another import — is easier to find in your area, then use it instead.

This wintry soup can be enhanced with any sausage you like. We find it a great dish in which to use the lowfat turkey sausages now available. The blue cheese corn bread and a green salad make ideal accompaniments. Finish with ripe pears.

Thanksgiving timing tip: If you have only one oven, you can prepare this dish ahead and serve it at room temperature, leaving plenty of room in the oven for the turkey.

Part chowder, part fish pie, this delightful blend of smoked fish, butternut squash, rutabaga, and potatoes creates a flavorful stew.

This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.

We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld (and save time on Thanksgiving Day).