This recipe, from Bon Appetit, is a perfect way to use your rutabagas and pears (for you veggie and fruit customers); if you’re a veggie only subscriber, then try it with roasted carrots instead! If you've never had rutabagas, here's a great way to try them. Ginger-roasted pears add sweetness and a touch of spice—the perfect balance for this earthy root vegetable. Slice one extra pear and roast it (with the cubes) to use as garnish. Ingredients:
  • 1.5-2lbs pounds rutabagas, peeled, cut into 3/4- to 1-inch cubes
  • Nonstick vegetable oil spray
  • 1 tablespoons extra-virgin olive oil
  • ½ tablespoon fresh lemon juice
  • ½ tablespoon minced peeled fresh ginger
  • ½  teaspoon sugar
  • 2 firm Bosc pears (about 1 3/4 pounds), peeled, cored, cut into 3/4-inch cubes
  • 2-3 tablespoons heavy whipping cream
  • 2 tablespoons butter
  • ½ tablespoon chopped fresh thyme
  • Coarse kosher salt
  1. Cook rutabagas in pot of boiling salted water until tender, about 35 minutes.
  2. Meanwhile, preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Combine oil, lemon juice, ginger, and sugar in large bowl. Add pears; toss to coat. Spread on prepared sheet. Roast until tender, turning pears every 10 minutes, about 35 minutes total.
  3. Drain rutabagas; return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Add cream, butter, and thyme. Mix in pears and any juices from baking sheet. Season with salt and pepper.
Yields 2-4 servings.