Friday, October 15, 2010

Smashed Rutabagas with Ginger-Roasted Pears

I pulled this recipe out of a magazine ages ago and it has become a regular side dish at our table!  I must admit that the kids aren't so fond of them, but any adult I serve it to usually goes back for seconds!!

Rutabagas are the larger, waxed root vegetable that you will find in the markets - the flesh is an orange colour.  Turnips are small (size of a beet), white with a purplish colour to one end.  The flesh of a turnip is white. These two are often mistaken for each other!

4lbs rutabagas, peeled and cut into 1" cubes
1 1/2 tbsp EVOO
1 tbsp fresh lemon juice
1 tbsp minced peeled fresh ginger
1 1/2 tsp granulated sugar
3 firm Anjou pears, peeled, cored and cut into 3/4" cubes
1/3 cup heavy whipping cream
5 tbsp butter
1 tbsp chopped fresh thyme
Kosher salt
Freshly ground black pepper
  • Boil rutabagas in a pot of boiling, salted water until tender (approx. 35 mins)
  • Meanwhile, preheat oven to 400F.  Line a large rimmed baking sheet with parchment paper.  Combine extra virgin olive oil (EVOO), lemon juice, ginger and sugar in a large bowl.  Add pears and toss to coat.  Spread evenly on the lined baking sheet and roast until tender, turning pears frequently, about 35 mins.  Remove from heat and set aside.
  • Drain rutabagas and return to the same pot.  Mash to a coarse puree.  Stir over medium heat until excess moisture evaporates, approx. 5 mins.  Add cream, butter, and thyme.  Mix in pears and any juices from the baking sheet.
  • Season with salt and pepper. ENJOY!
This dish can be made a day ahead and transferred to a microwave-safe bowl.  Cover and chill.  Bring to room temperature and rewarm at 1 minute intervals in the microwave, stirring often.

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