Food > Recipe Directory > Courses/Meal Type > Sides > Mashed Rutabaga with Ginger and Pear
Mashed Rutabaga with Ginger and Pear Recipe
Mashed Rutabaga with Ginger and Pear
Although rutabaga and apple are often mashed together, pears make an excellent alternative, especially when they are jazzed up with a little fresh gingerroot. Baking the whole rutabaga intensifies the flavour and takes out most of the moisture, but it takes a long time, using up energy. Bake it in the oven alongside something you're baking (you can cool and refrigerate it for up to 2 days). Or cut the rutabaga into chunks and boil until tender. Drain and return to the pan over low heat to cook out some of the moisture.
Ingredients
- 1 rutabaga (about 2-1/2 lb/1.25 kg)
- 3 tbsp (45 mL) butter
- 1 tsp (5 mL) grated gingerroot
- 1/2 tsp (2 mL) salt
- 2 pears, peeled, cored and cut into chunks
- 1/4 tsp (1 mL) black pepper
- Pinch nutmeg
Preparation
Peel rutabaga. Wrap in foil and bake in 350F/180C oven until very tender when tested with skewer, 2-1/2 to 4 hours. Cut into chunks.
In saucepan, melt butter over medium heat. Add ginger and salt; cook for 30 seconds. Add pears, pepper and nutmeg; reduce heat to medium-low and fry, stirring often, until pears are very tender, 5 minutes. Add rutabaga and heat through. Remove from heat and mash with potato masher, or, if preferred, purée in food processor.
Makes 6 to 8 servings.
- Serving(s)
- 6 to 8
| Per each of 8 servings: about | |
|---|---|
| Calories | 103 |
| Protein | 2 g |
| Fat (total) | 5 g |
| Sat. Fat | 3 g |
| Carbohydrate | 16 g |
| Fibre | 3 g |
| Cholesterol | 11 mg |
| Sodium | 197 mg |
| Calcium | 5 % RDI |
| Iron | 5 % RDI |
| Vitamin A | 10 % RDI |
| Vitamin C | 38 % RDI |
| Folate | 9 % RDI |
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Source
Homemakers Magazine: November 2006
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