We’re going to get to the root of the veggie problem.

What’s the problem you ask? Why, getting the most out of the tubers and taproots commonly known as root vegetables that are front and center in the produce aisles these days.

If you want to get technical, a root vegetable should only be considered a root vegetable if it is either a tuberous root or a taproot. This category includes, but is not limited to: beets, carrots, horseradish, radishes, rutabagas, parsnips and turnips. Other vegetables you think might be root vegetables are just vegetables grown underground. Most everyone thinks of underground plants as root vegetables so for the purpose of this column, I’m going to include them in some of the recipes below.

Root Veggie Brisket

Salt and pepper to taste

1 teaspoon paprika

1/2 tablespoon onion powder

1/2 tablespoon garlic powder

2 tablespoons olive oil

3 pounds beef brisket, trimmed

2 large carrots, cut into pieces

1 rutabaga, cut into pieces

1 sweet potato, cut into pieces

1 turnip, cut into pieces

1 large onion cut into quarters

2 tablespoons ketchup

1 cup water

1/2 cup red or white wine

Preheat the oven to 350 degrees. In a bowl combine the salt, pepper, paprika, onion powder and garlic powder. Stir in olive oil. Rub both sides of brisket with seasoned olive oil. Heat a large skillet. Sear the brisket for 2 to 3 minutes on each side and then place it in a roasting pan with a lid. Scatter the onion, carrots, rutabaga, sweet potato and turnip pieces all around the brisket. Spread the ketchup over the top of the brisket and pour the water and wine over the top of the brisket and vegetables. Cover the pan with the lid and place it in the oven. Roast for 3 to 4 hours, basting the brisket with liquid in the pan every 45 minutes, until the brisket is really tender. Remove the brisket to a cutting board and let it cool for at least 20 minutes. Replace the lid on the pan to keep the veggies warm. Skim off any excess fat from the gravy and then slice brisket at a slight diagonal (across the grain). Serve with the vegetables and gravy. Serves 4 to 6.

Horseradish Mashed Potatoes

8 large potatoes, peeled and cut into pieces

1 to 2 tablespoons butter or margarine

1/4 to 1/3 cup whipping cream or non-dairy substitute

1 tablespoon grated horseradish (or prepared horseradish) or more to taste

Salt and pepper to taste

In a pan cover the potatoes with water. Boil potatoes until tender (15 minutes or so depending on how many potatoes and how much water and how big the pot). Drain well. Add the butter, cream and horseradish to the pan and mash well. Add salt and pepper to taste. Serves 4 to 6.

My Sweet Rutabaga Puréee

2 rutabagas peeled and cut into small pieces

5 to 6 carrots cut into pieces

3 tablespoons butter or margarine

1/4 cup brown sugar

1 to 2 teaspoons kosher salt to taste

Ground pepper

In a large pot of boiling salted water cook the rutabagas and carrots until they are tender, about 20 to 30 minutes. Drain the vegetables and then purée them in a food processor with the butter and brown sugar until smooth (you may need to do this in batches). Return the puree to the pot, season with salt and pepper. You can heat it in the pot and then serve it or you can put the mixture in a greased 9-by-9-inch pan, sprinkle some breadcrumbs on top and heat it at 350 degrees until the bread crumbs get toasted.