Smashed Rutabagas With Ginger-Roasted Pears
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
43
Spice
63
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 tbsps
Extra-Virgin Olive Oil1 tbsp
Lemon Juice (fresh)1 tbsp
Ginger (minced peeled fresh)1.5 tsps
Sugar1 cup
Heavy Whipping Cream5 tbsps
Butter1 tbsp
Thyme (chopped fresh)Directions:
1
Add pears; toss to coat
2
Cook rutabagas in pot of boiling salted water until tender, about 35 minutes
3
Meanwhile, preheat oven to 400°F
4
Spray large rimmed baking sheet with nonstick spray
5
Combine oil, lemon juice, ginger, and sugar in large bowl
6
Add pears; toss to coat
7
Spread on prepared sheet
8
Roast until tender, turning pears every 10 minutes, about 35 minutes total
9
Drain rutabagas; return to same pot
10
Mash to coarse puree
11
Stir over medium heat until excess moisture evaporates, 5 minutes
12
Add cream, butter, and thyme
13
Mix in pears and any juices from baking sheet
14
Season with salt and pepper
15
DO AHEAD: Can be made 1 day ahead
16
Transfer to microwave-safe bowl
17
Cover; chill
18
Rewarm at 1-minute intervals
19
Cook rutabagas in pot of boiling salted water until tender, about 35 minutes
20
Meanwhile, preheat oven to 400°F
21
Spray large rimmed baking sheet with nonstick spray
22
Combine oil, lemon juice, ginger, and sugar in large bowl
23
Spread on prepared sheet
24
Roast until tender, turning pears every 10 minutes, about 35 minutes total
25
Drain rutabagas; return to same pot
26
Mash to coarse puree
27
Stir over medium heat until excess moisture evaporates, 5 minutes
28
Add cream, butter, and thyme
29
Mix in pears and any juices from baking sheet
30
Season with salt and pepper
31
DO AHEAD: Can be made 1 day ahead
32
Transfer to microwave-safe bowl
33
Cover; chill
34
Rewarm at 1-minute intervals