I wanted to serve the vegetables on quinoa, but it seemed a little plain. So I topped it with yogurt spiked with horseradish and dill (vegans can use soy yogurt). The piquant taste of the sauce provides a perfect counterbalance to the sweet root vegetables. Nope, this dish is not a stew, but it does have the kind of compelling flavors I love. And it’s pretty enough for a picture, don’t you think?