Instructions: High winds howl through the Gorge, rain washes down all over the state, snow piles up on the mountains - it must be winter in Oregon.

Its time to cook seasonally. Forget "fresh" tomatoes, corn on the cob, baby cucumbers: Look to turnips, parsnips, rutabagas, celery root, beets - even sweet potatoes and the rich winter squashes. They are the basis of sturdy dishes designed to warm the soul and keep out those winter chills.

At this time of year, these foods are the least expensive at the market, in addition to providing good nutrition. What more could you ask for?

Roasting these babies at high temperatures brings out their gentle sweetness.

Roasted Parsnips With Honey and Ginger is especially nice and different, and the cooking method could be used on other vegetables as well.

Soups and stews often call for these roots: Think beets in borscht, carrots in the many versions of carrot soup. The carrot soup offered here is mostly vegetarian; substitute a vegetable broth for the chicken broth and it would be all vegetarian.

Chefs at some restaurants are char-grilling vegetables to give them a robust smoky flavor. Others are cutting the root vegetables into cubes and cooking until soft and almost caramelized. In Winter Vegetable Hash, the vegetables are diced and sauteed with onions and garlic for even more flavor. Try all these techniques to see which works best for you.

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