Smashed Rutabagas with Ginger-Roasted Pears
Recipe type: Main Dish

  • 2 pounds rutabagas, peeled, cut into ¾- to 1-inch cubes
  • 1½ Tbsp. Drfitless sunflower oil or extra-virgin olive oil
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. minced peeled fresh ginger
  • 1 tsp sugar
  • 2 firm Anjou pears (about 1 lb), peeled, cored, cut into ¾- inch cubes
  • ¼ cup heavy whipping cream
  • 2½ Tbsp. butter
  • ½ Tbsp. chopped fresh thyme
  • Coarse kosher salt

  1. Cook rutabagas in pot of boiling salted water until tender, about 25 minutes.
  2. Meanwhile, preheat oven to 400°F. Grease a rimmed baking sheet.
  3. Combine oil, lemon juice, ginger, and sugar in large bowl.
  4. Add pears; toss to coat. Spread on prepared sheet.
  5. Roast until tender, turning pears every 10 minutes, about 25 minutes total.
  6. Drain rutabagas; return to same pot.
  7. Mash to coarse puree.
  8. Stir over medium heat until excess moisture evaporates, 5 minutes.
  9. Add cream, butter, and thyme.
  10. Mix in pears and any juices from baking sheet.
  11. Season with salt and pepper.