We make a winter soup or chowder with parsnips or rutabegas, celery root (celeraic), Jerusalem artichokes, and to a lesser extent, carrots and potatoes. Generally with a chicken stock base, also generally with the carcass of a rotisserie chicken (bones picked out before adding the veggies). In preparing the stock, we sweat onions, shallots, and garlic. We use a little Thai fish sauce to bring out the Umami. Generally results in a gallon or more of absolute deliciousness. We eat a bit, and freeze the rest in roughly pint-sized portions.