Smashed Rutabagas with Ginger-Roasted Pears |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
If you've never had rutabagas, here's a great way to try them. Ginger-roasted pears add sweetness and a touch of spicethe perfect balance for this earthy root vegetable. Slice one extra pear and roast it (with the cubes) to use as garnish. Ingredients:
4 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes |
nonstick vegetable oil spray |
1 1/2 tablespoons extra-virgin olive oil |
1 tablespoon fresh lemon juice |
1 tablespoon minced peeled fresh ginger |
1 1/2 teaspoons sugar |
3 firm anjou pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes |
1/3 cup heavy whipping cream |
5 tablespoons butter |
1 tablespoon chopped fresh thyme |
coarse kosher salt |
Directions:
1. Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
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.
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.
|
|