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Chef Don's
Favorite Side Dish Recipes
Mashed Rutabagas with Ginger-Roasted Pears
Serves 8-10
4 pounds rutabagas, peeled, cut into 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, 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
1 tsp. Fresh Ground Nutmeg
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, butter,
and thyme. Mix in pears and any juices from baking sheet. Season with
salt and pepper.
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