There comes a time of year when root vegetables are pretty much the only thing you can find grown locally. (And kale, kale can grow through anything.) Once the temperatures drop and the ground freezes, the harvest of fresh produce comes to a halt. The reason root vegetables are still around is because they thrive in colder climates -- and they store so well in a cellar.
After a couple months of eating root veggies, it starts to get tired. To make sure that doesn't happen to you this cold-weather season, we found recipes that'll keep this produce interesting -- from new ways to make sweet potatoes to recipes that'll entice you to finally try sunchokes.
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