Turnips - think potatoes with an extra punch of flavor - make these latkes so delicious that you’ll be serving them all the time as a side for braised pot roast, as an hors d’oeuvre topped with smoked salmon, dill and capers, or used as crispy, creamy, hot croutons atop a Caesar salad.

How do you improve upon the classic New England pot roast? Enter the turnip - like a potato with more flavor. Slow cooked, the tender turnips give this dish a pleasant boost, while mushrooms and homemade stock give this inexpensive, tender cut of beef, rich, deep flavor.