Monday, October 19, 2009

RECIPE: Smashed Rutabagas with Ginger-Roasted Pears

From Bon Appetit, November 2007

Yield: 8-10 servings


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 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

Kosher salt


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.

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