Smashed Rutabagas with Ginger-Roasted Pears

Ingredients for Smashed Rutabagas with Ginger-Roasted Pears

• 1.8kg rutabagas, peeled, cut into 3/4- to 1-inch cubes

• Nonstick vegetable oil spray

• 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 Anjou pears (about 800g), peeled, cored, cut into 3/4-inch cubes

• 80ml double cream

• 5 tablespoons butter

• 1 tablespoon chopped fresh thyme

• Coarse kosher salt

How to make Smashed Rutabagas with Ginger-Roasted Pears

Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.

Meanwhile, preheat oven to 204°C. Spray large rimmed baking sheet with nonstick spray. 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 thyme. 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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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.