Prepare a dish using a root vegetable.

“This recipe is simple and underwhelming. baked with mustard powder and some other seasonings. As with the mead beets, a welcome and unique twist, but not incredibly good on their own. A little dry, but I think I baked them for far too long. Eating a shriveled beet covered in mustard powder dust reminds me of the cinnamon challenge and also of mulch. 2/10: did not incorporate well.”

“I couldn’t find leeks in stores, unfortunately. I couldn’t even find green onions! So I used onion powder and hoped for the best. I love leeks and know this would have been better with them. Still, this recipe is excellent. It’s got sweet notes from the raisin wine and tangy notes from the vinegar. It’s well-seasoned. It has a rich broth. 8/10: the favorite so far.”

“I've been trying to experiment a little more with my cooking, since I find it getting a bit repetitive sometimes, and spontaneously added parsnip to a dish with other roasted root veggies (beets, potatoes, carrots, and onion) - and honestly, it's delicious! I snacked on a bit raw while cooking, and it tastes kind of like a carrot. But better. And I say that as someone whose favorite vegetable growing up was always carrots.”