I cook with lots of beets, carrots, and potatoes, and sometimes I branch out and roast something crazy, like a parsnip or some Jerusalem artichokes. But I’ve never considered cooking with arrowroot, lotus root, fresh horseradish, taro, or galanga before picking up Diane Morgan’s new cookbook, Roots: The Definitive Compendium with more than 225 Recipes. Now, I’m actually looking forward to winter, (when most roots are in season). Here are a few recipes from this impressively varied cookbook that caught my eye. (And hey, if these beet-colored red velvet cupcakes sound iffy, just think of carrot cake!)

Antonis Achilleos

Rutabaga hash with onions and crisp bacon
Serves 4 to 6

Make this hash for a weekend brunch or as an easy weeknight supper. I like to serve it with a tossed green salad or a steamed vegetable and a crusty loaf of bread. Pass Tabasco or other hot sauce at the table; the vinegary, smoky flavor of hot sauce complements the rutabagas, bacon, and chiles. Poach eggs to place on top of this hearty hash. The runny soft-cooked eggs are a perfect complement.