Smashed Rutabagas with Ginger-Roasted Pears

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

Ingredients
  • 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

Instructions
  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.

 

Creamy Parsnips and Pears

Creamy Parsnips and Pears
Author: 
Recipe type: Side Dish
Serves: 8
 

Ingredients
  • 2 pounds parsnips, peeled and cut into 2-inch pieces
  • 1 large pear, (Bartlett or Anjou), peeled, cored and halved
  • 4 cloves garlic, peeled
  • 1 tablespoon butter
  • 2 teaspoons lemon juice, juice
  • ¼ teaspoon salt, or to taste
  • Freshly ground pepper, to taste

Instructions
  1. Place parsnips, pear and garlic in a large saucepan and cover with lightly salted water. Bring to a boil.
  2. Reduce heat to medium-low, cover and simmer until the parsnips are tender and can be easily pierced with a knife, 20 to 25 minutes.
  3. Drain and transfer to a food processor.
  4. Add butter, lemon juice, salt and pepper.
  5. Process until completely smooth.
  6. Scrape into a serving bowl and serve hot. (To keep puree hot for up to 1 hour, cover with parchment or wax paper and set the bowl in a pan of barely simmering water.)