Boistfort Valley Farm
Community Supported Recipe Box

Smashed Rutabagas with Ginger-Roasted Pears


  • 2 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes
  • Nonstick vegetable oil spray
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 tablespoon fresh lemon juice
  • 1/2 tablespoon minced peeled fresh ginger
  • 1 1/2 teaspoons sugar
  • 2 firm Anjou pears (about 1 pound), peeled, cored, cut into 3/4-inch cubes
  • 1/4 cup heavy whipping cream
  • 3 tablespoons butter
  • Coarse kosher salt


dish: side
season: fall

Cook rutabagas in pot of boiling salted water until tender, about 35 minutes. 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. Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream and butter. Mix in pears and any juices from baking sheet. Season with salt and pepper.

Bon Appétit, November 2007