Monday, December 10, 2007

Smashed Rutabagas with Gingery Pears

Smashed Rutabagas with Gingery Pears
Inspired by Bon Appetit, November 2007

Hands on time: 5 minutes
Simmering time: 30 minutes or so

Serves 4

1 medium rutabaga (turnips will do just fine), diced into 1" cubes
chicken broth and water, enough to cover the rutabagas
3 slices dried pears
2 thin slices fresh ginger
butter (or margarine)
1 tbsp fresh thyme (or 2 tsp dried)
salt & pepper to taste

1. Cook the rutabaga in water & chicken broth until tender (about 30 minutes).

2. In the meantime, in a separate saucepan over medium heat, simmer the dried pears and ginger slices for about 5 minutes and remove from heat. Let it steep until the rutabaga is tender. Drain pears and discard the ginger. Coarsely chop the pears and set aside.

3. Drain the rutabaga and mash, adding as much (or little) butter/margarine as you like. Add the thyme and pears and toss. Taste for seasoning.

I love this as a side with meatloaf with a salad and crusty bread to keep winter from my door!

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