Mashed Rutabaga with Ginger and Pear
- Vegetable recipes
- Kid-friendly
- Gluten free
- Peanut free
Although rutabaga and apple are often mashed together, pears make an excellent alternative, especially when they are jazzed up with a little fresh gingerroot. Baking the whole rutabaga intensifies the flavour and takes out most of the moisture, but it takes a long time, using up energy. Bake it in the oven alongside something you're baking (you can cool and refrigerate it for up to 2 days). Or cut the rutabaga into chunks and boil until tender. Drain and return to the pan over low heat to cook out some of the moisture.
Ingredients
- 1 rutabaga (about 2-1/2 lb/1.25 kg)
- 3 tbsp (45 mL) butter
- 1 tsp (5 mL) grated gingerroot
- 1/2 tsp (2 mL) salt
- 2 pears, peeled, cored and cut into chunks
- 1/4 tsp (1 mL) black pepper
- Pinch nutmeg
Preparation
Peel rutabaga. Wrap in foil and bake in 350F/180C oven until very tender when tested with skewer, 2-1/2 to 4 hours. Cut into chunks.
In saucepan, melt butter over medium heat. Add ginger and salt; cook for 30 seconds. Add pears, pepper and nutmeg; reduce heat to medium-low and fry, stirring often, until pears are very tender, 5 minutes. Add rutabaga and heat through. Remove from heat and mash with potato masher, or, if preferred, purée in food processor.
Makes 6 to 8 servings.
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...