Smashed Rutabagas with Ginger-Roasted Pears

我已经做了这个fi以来多次配方rst published and it has always been a hit...even among guests who swear they do not like rutabaga!! One year I took the leftovers and added them to my turkey soup (which I make using the turkey carcass from Turkey Day for stock - YUM). I wasn't sure how the flavors would work, but it was amazing!! I now make sure to have leftovers for my soup every Thanksgiving. I highly recommend this recipe.

• cleansedpalate

• 11/1/2016

每个人都喜欢它,它是第一个配菜到disappear. Super easy to make, few ingredients required.

• nyrall

• Toronto, ON

• 12/29/2013

Just OK. I would use more ginger, if I made it again, and skip the cream.

• kryberg

• Baldwin, ND

• 11/27/2013

Wow! Absolutely wonderful! First time with this dish and it'll continue to be a holiday staple. Used pure maple sugar rather than cane. I was very concerned about the possibility of bitterness overwhelming the dish but it was only slight, and immediately offset by the sweet and savory. Next time, a couple tbspns Sauvignon Blanc to further deglaze the roasting pan.

• TomTraveler

• Denver

• 11/22/2012

I gave this recipe 2 forks because I think it's a good recipe, but I won't make it again. We don't eat a lot of rutabagas here in the south, and this recipe didn't change our mind. They were bland, the texture was off - just not good. The ginger pears are great over ice cream though!

• jennred_2

• New Orleans

• 11/9/2010

I took a chance on this recipe. Remembering the rutabagas of my childhood, I wanted a little nostalgia but wondered if my family would find them palatable. This recipe filled all needs -- I got to experience a taste from the past and my family tried something that was new that they held in suspicion. Six of six adults liked it a lot and one of two children ate some. For the kids we called them "root vegetables" rather than rutabagas, so that we could try later if they didn't want them right now.

• thinker867

• midwest

• 12/22/2009

While all the adults said before our Thanksgiving dinner they'd either never eaten rutabaga or didn't like it, everyone did eat some of this delicious recipe and commented favorably. One one and a half pound rutabaga and three pears were quite enough for ten adults with a good dab left over.

• MarilynNYC

• new york city

• 12/1/2009

This was great - at Thanksgiving, a lot of food tends to be mashed, so it's nice to give it a little extra oomph and texture with the pear. A big hit! However, with both heavy cream and butter, I wouldn't consider this 'low-cal' - especially for a vegetable dish! - as the side bar says.

• notoriousangel

• 11/26/2009

I love rutabagas and often don't get have them at Thanksgiving because others don't feel the same. This year, I found this recipe and was so pleased with the results that it will be a new Thanksgiving tradition! I used 3 pounds of rutabagas and 3 pears as well--YUMMY!

• Anonymous

• 11/29/2008

I used 3 lbs rutabaga and 3 pears. I might use another pear next time because I like that sweetness but this was very popular with our guests. Because of gdemartini's comments I was concerned about reheating since I was preparing this dish the day before Thanksgiving, so I stopped at the point of mashing the rutabagas and held the turnips and pears separately. Thanksgiving night I finished the from the point of sauteeing the turnips dish and it was delicious. I rewarmed it slowly as instructed for leftovers the next night and they were just as good as the first night. I don't know what's going to happen with the remaining leftovers!

• mura

• New York City

• 11/28/2008

Rutabagas have been a long-term tradition in my family for Thanksgiving. This recipe is, by far, the best I have tasted. Added pumkin spice and sugar to the rutabagas after mashing. Excellent!

• cath1way

• Edina, MN

• 11/28/2008

Made these last year. Rutabagas are a must-have Thanksgiving tradition in my family, even though no one really likes them. This recipe is a vast improvement on the basic one my mom always made, but honestly, they still taste like rutubagas. This year I'm looking forward to having my own, rutabaga-free Thanksgiving!

• embackus

• 11/10/2008

I like rutabagas, but didn't like the thyme with them. I would substitute some fresh grated nutmeg. The pears needed more ginger and sugar.

• cmacklee

• 1/17/2008

This was, by far, the favorite side dish at Thanksgiving this year. Everyone loved the subtle sweetness of the pear combined with the rutabagas. We all appreciated that this was something a little different from the usual sides. I thought they were fine reheated too.

• Anonymous

• Northborough, MA

• 12/23/2007

This was a perfect side dish to my thanksgiving dinner. When you have so many bold flavors it's nice to have one or two things that are more subtle. The ginger pears and some much welcomed sweetness the rutabega which can otherwise be bitter.

• jfain

• Columbus, OH

• 11/24/2007