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!
- 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!