Mashed Rutabaga with Ginger-Roasted Pears and Hazelnuts
Mashed Rutabaga with Ginger-Roasted Pears and Hazelnuts is a gluten free and lacto ovo vegetarian recipe with 8 servings. For $1.18 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 309 calories, 4g of protein, and 17g of fat. 91 person found this recipe to be yummy and satisfying. It is brought to you by The Vintage Mixer. A few people really liked this side dish. Head to the store and pick up hazelnuts, anjou pears, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a good spoonacular score of 56%. Maple-roasted Brussels Sprouts And Rutabaga With Hazelnuts, Wilted Romaine Salad with Roasted Pears, Taleggio and Hazelnuts, and Smashed Rutabagas With Ginger-roasted Pears are very similar to this recipe.
Servings: 8
Ingredients:
1 Anjou pear (sliced for garnish)
3 firm Anjou pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes
5 tablespoons butter
Coarse kosher salt
1 tablespoon minced peeled fresh ginger
1 tablespoon chopped fresh thyme
1 tablespoon hazelnut oil
2 tablespoons of hazelnuts, chopped and roasted for 5 min
1/3 cup heavy whipping cream
1 tablespoon fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
4 pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes (6-8 rutabagas)
1 1/2 teaspoons sugar
Equipment:
baking sheet
oven
pot
bowl
Cooking instruction summary:
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 the cubed pear and sliced pear on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total. During the last 5 minutes roasted the hazelnuts.Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter. 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.Top with the sliced pear, fresh thyme, a drizzle of hazelnut oil and roasted hazelnuts.
Step by step:
1. 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.
2. Combine oil, lemon juice, ginger, and sugar in large bowl.
3. Add pears; toss to coat.
4. Spread the cubed pear and sliced pear on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total. During the last 5 minutes roasted the hazelnuts.
5. Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes.
6. Add cream, butter.
7. Mix in pears and any juices from baking sheet. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead.
8. Transfer to microwave-safe bowl. Cover; chill. Rewarm at 1-minute intervals.Top with the sliced pear, fresh thyme, a drizzle of hazelnut oil and roasted hazelnuts.
Nutrition Information:
covered percent of daily need
