It's not exactly exciting, but I like to use them in pot roast along with the potatoes and carrots, also in a dish sort of like New England dinner but I make it with smoked sausage or keilbasa, potatoes, onions, carrots and kale.

Truthfully, I like them best just boiled and mashed with butter, like potatoes, but I like them nearly any way you can think of.

They are also a necessary ingredient in Upper Peninsula pasties, and it reminds me that I need to make some soon.

Annie

Som Tum (Green Papaya Salad)! A Swede (rutabaga) is a good substitute for green papaya.

I too mash them with butter and nutmeg. Yum, sometimes have that for breakfast instead of hot cereal.

I've also found recipes on line for casseroles where they are mixed with rice to make more like a "pudding".

I had wondered if I could use them in som tum -- I am crazy about it, especially in summer. Not fattening (I assume) and good for you and delicious.

It's a pain to find and shred the green papaya. But I have gotten really lucky: there is an Asian market not far from me that sells bags of already shredded papaya. Now I can keep some in the refrigerator most of the time. Yummmmmm!

Last night I peeled and cubed the rutabaga, tossed it with olive oil and kosher salt, and roasted it. Then I added a small splash of cider vinegar and some parsley. It was great.

We love root vegetables, so the more ideas people have, the better.