Smashed Rutabagas with Ginger-Roasted Pears

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.


Creamy Parsnips and Pears

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

  • 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

  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.)