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.

Recipe by: Bon Appetit
Serves: 2-4 servings.
Prep Time: Quick & Easy


1.5-2 lbs rutabagas, peeled, cut into 3/4- to 1-inch cubes

1 tablespoon extra virgin olive oil

1/2 tablespoon pure lemon juice

1/2 tablespoon ginger, minced and peeled

1/2 teaspoon sugar

2 bosc pears , peeled, cored, cut into 3/4-inch cubes

2-3 tablespoons 35% whipping cream

2 tablespoons salted butter

1/2 tablespoon thyme, chopped

0 coarse kosher salt

0 nonstick vegetable oil spray

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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.