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5 When the vegetables are done, drizzle with the maple syrup and keep warm.

6 Melt the butter in a medium skillet over medium heat. When the butter foams, add the eggs and immediately reduce the heat to low. With a wooden spoon or heatproof spatula, push the eggs gently as they set, folding and stirring them into soft curds. Continue to cook until the eggs are just set, 2 to 5 minutes.

7 To serve, divide the vegetables among four serving plates. Top with the eggs. Serve immediately, passing maple syrup and toast on the side.

Burdock Root

Burdock, a noxious weed, has a surprisingly edible taproot. It is used in folk medicine in China, is popular in Japan and Hawai’i, and is eaten in copious quantities by followers of macrobiotic diets. You can often find it today in natural-foods stores and Asian markets.

To prepare burdock root, peel away the brown skin and drop in acidulated water (1 tablespoon vinegar or lemon juice added to 4 cups water) for a brief bath to prevent browning. Then add to salads, soups, stews, and stir-fries. A popular Japanese dish is kinpira gobo: julienned or shredded burdock root and carrot, braised with soy sauce, sugar, mirin and/or sake, and sesame oil.

Mashed Potatoes with Caramelized Winter Vegetables

Serves 4

Colcannon, the Irish dish that matches up mashed potatoes with cabbage and leeks, can be played with. In this version, the mashed potatoes are upgraded with cabbage, onions, and carrots. This hearty dish makes a wonderful main-dish supper, but it can also be served as an accompaniment to quiche, meatloaf, or another rustic meat dish. It is important to cook the vegetables slowly to coax out all their sweetness.

3 tablespoons extra-virgin olive oil

1 small head green or savoy cabbage, shredded (6–8 cups)

2 onions, halved and thinly sliced

2 carrots, peeled and shredded

2 pounds russet (baking) potatoes, peeled and cut into large pieces

3 tablespoons butter

¾ cup milk or cream, warmed Salt and freshly ground black pepper

1 Heat the oil in a large skillet over medium heat. Add the cabbage and onions and sauté, stirring frequently, until very tender and sweet, about 25 minutes. Stir in the carrots and sauté for 5 minutes longer.

2 Meanwhile, cover the potatoes with salted water in a saucepan. Bring to a boil, then reduce the heat and boil gently, covered, until completely tender, 15 to 25 minutes.

3 Drain the potatoes well. Mash the potatoes with a potato masher, press through a ricer, or whip in a standing mixer until they are fluffy. Beat in the butter and milk.

4 Fold the cabbage mixture into the potatoes. Season generously with salt and pepper. Serve hot.

Savory Winter-Vegetable Bread Pudding

Serves 8–12

You can serve this dish as either a vegetarian main dish or a side dish, filling the role of both starch and vegetable. It is tasty and colorful.

1 beet, peeled and diced

1 carrot, peeled and diced

1 celery root, peeled and diced

1 parsnip, peeled and diced

1 turnip, peeled and diced

1 onion, diced

2 tablespoons extra-virgin olive oil or sunflower oil

Salt and freshly ground black pepper

4 eggs

3 cups milk

1 teaspoon crushed dried rosemary or sage

1 teaspoon dried thyme

1 (1-pound) loaf firm white bread, cut into ½-inch cubes (about 12 cups)

2 cups lightly packed grated cheddar cheese (8 ounces)

1 Preheat the oven to 425°F. Lightly oil a large sheet pan (preferred) or large shallow roasting pan. Butter a 9- by 13-inch baking pan.

2 Mound the beet, carrot, celery root, parsnip, turnip, and onion on the sheet pan. Drizzle the oil over them, season with salt and pepper, and toss to coat. Arrange in a single layer on the pan. Roast for about 45 minutes, stirring and shaking the pan for even cooking, until the vegetables are tender and lightly browned.

3 In a large bowl, whisk the eggs, milk, rosemary, and thyme. Add the bread cubes and let soak for 5 minutes.

4 Add the vegetables and cheese to the bread-cube mixture and gently