Bon Appetit, you’ve done it again. (From the 2007 Thanksgiving issue)
The second day of Thanksgiving was spent with my ultra grand friend, Jamie. She made a delicious Balsamic Marinated Tofu Salad and I brought this beauty. I’ve never had rutabaga, but the ginger pears are what intrigued me. This is a super luxurious alternative to mashed potatoes; perfect as a side dish!
Note*: The recipe called for Anjou pears, but I made due with one red and one Bartlett. It still rocked.
SMASHED RUTABAGA WITH GINGER ROASTED PEARS (Serves 4 as a side)
- 3 cups rutabaga, peeled and chopped into 1 inch cubes
- 1 tablespoon coconut oil
- 1 tablespoon grapeseed oil
- 1 tablespoon fresh lemon juice
- 1 heaping tablespoon fresh ginger, peeled and minced
- 1 tablespoon maple syrup
- 2 firm Anjour pears, cored and cut into 3/4 inch cubes (Slice some extra pear and roast it with the cubes to use as a garnish)
- 1/4 cup coconut beverage (or other milk alternative)
- 1/4 teaspoon dried thyme (or 1 tablespoon fresh chopped thyme)
Cook rutabagas in a pot of boiling salted water until very tender, about 35 minutes.
Meanwhile, reheat oven to 400F and prepare a rimmed baking sheet with the coconut oil. In a medium bowl, combine the grapeseed oil, lemon juice and maple syrup. Add pears; toss to coat. Spread pears on the prepped cooking sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.
Drain the rutabagas and return to the same pot. Mash coarsely while stirring over medium heat to let the excess moisture evaporate (about 5 minutes). Add the coconut beverage and thyme. Mix in the pears and all the juices from the baking sheet. Season with salt and a wee bit of pepper.