I'm interested in developing a recipe for a root vegetable stew, oriented around turnips, carrots, radish, beets, and onion, though I'm also bent on including cremini mushrooms for their texture and added earthy flavor. Seems a good match. I'm also thinking of including pan-fried (non-breaded) chicken [I don't have an in-home grill yet] for a contrasting flavor. However, with the exception of carrots and onions, root vegetables are largely a mystery to me, experience as a kid telling me that a little goes a long way notwithstanding/img/vbsmilies/smilies/wink.gif. I don't know how to cook them to get the best flavor or which spices would work best to add some balance to the pre-existing flavor. Any suggestions?