Thursday, October 28, 2010

Ontario Rosemary Rutabaga with Ginger-Roasted Pears

4 pounds Rutabaga, peeled, cut into 3/4- to 1-inch cubes
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 Red Pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes
1/3 cup heavy whipping cream
5 tablespoons Butter
1 tablespoon chopped fresh Rosemary
Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
Meanwhile, preheat oven to 400°F. Oil large rimmed baking sheet. 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 rosemary. 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.

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