[Smashed Rutabagas with Ginger-roasted Pears]
Source: Bon Appétit - Nov 2007
If you've never had rutabagas, here's a great way to try them. Ginger-roasted pears add sweetness and a touch of spice—the perfect balance for this earthy root vegetable. Slice one extra pear and roast it (with the cubes) to use as garnish.
Ingredients
- 4 lbs. rutabagas, peeled, cut into 3/4- to 1-inch cubes
- Nonstick vegetable oil spray
- 1 ½ tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced peeled fresh ginger
- 1 ½ teaspoons sugar
- 3 firm Anjou pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes
- ⅓ cup heavy whipping cream
- 5 tablespoons butter
- 1 tablespoon chopped fresh thyme
- Coarse kosher salt
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Directions
1. Cook rutabagas in pot of boiling salted water until tender, about 35 minutes. |
2. Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total. |
3. Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals. |
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