Recipe information
Yield
Servings
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
Need to make a substitution?
Preparation
Step 1
Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
Step 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.
Step 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.