GREENSBORO, N.C. -- It's a taste of fall in North Carolina! We're pushing pumpkin out of the way and moving in beets, turnips and mashed root vegetables.

They're the focus of Our State Magazine's November recipes. Chef Lynn Wells is Our State Magazine's recipe developer. She joined WFMY News 2's Tracey McCain on the Good Morning Show Wednesday to walk you through the magazine's November recipes.

"This is one of my favorite recipes using root vegetables. We have turnips, sweet potatoes, carrots, parsnips all in this recipe. And it's a great alternative to regular white mashed potatoes with gravy; which is still always good," said Wells.

"This is healthy, it is very high in fiber and the flavors are great because you have a slight bitterness with the sweet you have some earthy flavors coming together."

You can find Our State's November issues in stores now and online. We've also posted these recipes below:

Mashed Root Vegetables

3 large carrots, peeled and cut into 3-inch pieces

2 parsnips, peeled and cut into 3-inch pieces

2 turnips, peeled and quartered

1 sweet potato, peeled and quartered

2 medium rutabagas, peeled and halved

4 cloves garlic

3 quarts chicken stock

2 teaspoons salt

1/2 cup heavy cream or whole milk

1/4 cup (1/2 stick) unsalted butter

10-12 sprigs fresh thyme

2-4 sprigs fresh rosemary

2 bay leaves

4 ounces cream cheese, softened

salt to taste

ground white pepper

Place all of the vegetables and garlic in a large pot and add chicken stock. Season with 2 teaspoons of salt. Bring vegetables to a boil over medium heat, then reduce to a simmer for about 30 minutes or until the vegetables are very tender.

While the vegetables are cooking, combine the heavy cream, butter and herbs in a pot and heat on low to melt the butter and infuse the herbs into the cream. Do not allow the cream to boil. Remove from heat, cover, and allow to steep until needed. When ready to use, remove the herb sprigs and bay leaves.

Drain vegetables and put them back into a large mixing bowl. Add cream cheese and mash with a potato masher. Gradually stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are well mashed. Season with salt and pepper. Placed the mashed root vegetables in a serving bowl and garnish with thyme sprigs.