Smashed Rutabagas with Ginger-Roasted Pears
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 5 tablespoons butter
- 1 tablespoon chopped fresh thyme
- 1 tablespoon fresh lemon juice
- 1/3 cup heavy whipping cream
- 1 1/2 teaspoons sugar
- nonstick vegetable oil spray
- coarse kosher salt
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon minced peeled fresh ginger
- Carbohydrate 28 g(9%)
- Cholesterol 26 mg(9%)
- Fat 15 g(23%)
- Fiber 7 g(26%)
- Protein 3 g(5%)
- Saturated Fat 6 g(30%)
- Sodium 663 mg(28%)
- Calories 248
Preparation 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. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.
Preparation 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. DO AHEAD: Can be made 1 day ahead. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.
