Best Smashed Rutabagas With Ginger Roasted Pears Recipes

Rutabaga-Pear Mash image

Provided by Martha Stewart

Number Of Ingredients 5

3 tablespoons extra-virgin olive oil
2 large rutabagas, peeled and cut into 3/4-inch chunks
2 firm-ripe Anjou pears, peeled, cored, and quartered
1 teaspoon coarse salt
Pepper

Steps:

Heat oil in a large pot over medium heat. Add rutabagas, pears, and salt. Cover, and cook, stirring occasionally, until partially tender, about 25 minutes. Add 3/4 cup water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 25 minutes. Mash with a potato masher. Season with pepper.

Smashed Rutabagas image

Provided by AcadiaTwo

Categories Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 5

1 large rutabaga
4 quarts water
4 tablespoons butter or 4 tablespoons margarine
1/8 teaspoon black pepper
1/8 teaspoon crazy salt (www.janeskrazy.com)

Steps:

Heat water in large pot on stove to boiling.
I use a sharp paring knife to remove wax coated skin from the rutabaga.
The rutabaga is a very hard vegetable in the raw form, so be careful when cutting it.
Use a chef's knife to cut a slice off of one side of the rutabaga.
Place the flat side down on the cutting board and cut off small slices.
Then chop the slices the other direction forming small cubes.
Place rutabaga is boiling water and boil until tender. (about 60 minutes).
Remove from heat.
When tender, strain water off of rutabaga cubes and place them in a flat bottomed dish. (My Dad puts them back in the pot for this step.).
Use a mashing tool and mash them to desired consistency.
Add butter, salt & pepper.
Mix thoroughly and serve.
(One can also make ahead and warm it up in the microwave.).
Enjoy!