Smashed Rutabagas with Ginger-Roasted Pears
A comforting side dish combining creamy mashed rutabagas with sweet roasted pears, enhanced with fresh ginger, thyme and butter. The rutabagas are perfectly balanced with the caramelized pears for a unique and flavorful accompaniment.
Ingredients
- •4 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes
- •1 spray Nonstick vegetable oil spray
- •1½ tablespoons extra-virgin olive oil
- •1 tablespoon fresh lemon juice
- •1 tablespoon minced peeled fresh ginger
- •1½ teaspoons sugar
- •3 whole firm Anjou pears
- •⅓ cup heavy whipping cream
- •5 tablespoons butter
- •1 tablespoon chopped fresh thyme
- •1 to taste Coarse kosher salt
Cooking Instructions
- 1.
Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
35 min
- 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.
35 min
- 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.
10 min
