Photo: William Abranowicz
Serves 12
1 Tbsp. plus 1 tsp. salt, divided
3 rutabagas (about 4½ pounds), peeled and cut into 1" pieces
4 large Bosc pears (about 2 pounds), peeled, cored, and cut into 1" pieces
¼ cup orange marmalade
1 tsp. ground ginger
½ tsp. ground cinnamon
½ tsp. ground black pepper
Active time: 20 minutes
Total time: 1 hour 50 minutes
Bring a large pot of water to a boil. Add 1 Tbsp. salt and rutabaga and simmer over medium heat until barely tender, about 20 minutes. Add pear and simmer until very tender, about 25 minutes longer. Drain rutabaga and pear in a colander and add back to pot. Shake them in pot over medium-high heat to dry, about 3 minutes.
Preheat oven to 350°. In a food processor fitted with a metal blade, work in batches to puree rutabaga, pear, marmalade, ginger, cinnamon, black pepper, and remaining 1 tsp. salt until smooth. Scrape mixture into a large oven-safe casserole. Bake 40 minutes and serve.
Ingredients
1 Tbsp. plus 1 tsp. salt, divided
3 rutabagas (about 4½ pounds), peeled and cut into 1" pieces
4 large Bosc pears (about 2 pounds), peeled, cored, and cut into 1" pieces
¼ cup orange marmalade
1 tsp. ground ginger
½ tsp. ground cinnamon
½ tsp. ground black pepper
Directions
Active time: 20 minutes
Total time: 1 hour 50 minutes
Bring a large pot of water to a boil. Add 1 Tbsp. salt and rutabaga and simmer over medium heat until barely tender, about 20 minutes. Add pear and simmer until very tender, about 25 minutes longer. Drain rutabaga and pear in a colander and add back to pot. Shake them in pot over medium-high heat to dry, about 3 minutes.
Preheat oven to 350°. In a food processor fitted with a metal blade, work in batches to puree rutabaga, pear, marmalade, ginger, cinnamon, black pepper, and remaining 1 tsp. salt until smooth. Scrape mixture into a large oven-safe casserole. Bake 40 minutes and serve.
Published 10/31/2014
