- Rutabaga Peeler: A peeler specifically designed for removing skin from rutabagas efficiently.
- Chef's Knife: An essential kitchen tool with a comfortable grip and sharp blade, useful for chopping ingredients like rutabagas.
- Cutting Board: Useful for all kinds of food preparation tasks, preferably with a non-slip surface.
- Kitchen Mallet or Meat Tenderizer: Great for crushing rutabagas into mash form to release flavors and create smoother texture.
- Food Processor (optional): Can quickly chop pears and process the mixture after roasting for a smooth consistency, if chosen.
- Ginger Grater or Microplane: For grating fresh ginger to enhance dish flavor when mixed with rutabagas and pears.
- Baking Sheet (with Silicone Mat): Ideal for roasting vegetables like rutabaga, preventing sticking due to the silicone mat.
- Roasting Pan or Large Skillet: Useful for cooking pears and possibly combining them with other ingredients in a single dish.
- Oven-safe Ramekin or Bowl (optional): If serving portions of smashed rutabagas and roasted pears separately, an oven-safe container is handy.
- Mixing Bowls (various sizes): Necessary for preparation stages like mixing ingredients together and can be used for presentation if needed.
4 pounds 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 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes
1/3 cup heavy whipping cream
5 tablespoons butter
1 tablespoon chopped fresh thyme
Coarse kosher salt
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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