Photo by Con Poulos for Bon Appetite.
Sally tells me that the farm share for this week from Glade Road Growing will include rutabagas (or what I know as swedes), a brassica that results from crossing turnips and cabbages.
Since I'm not sure how of the quantity of swedes in the farm share, I've made this recipe proportional. If you don't have two pounds of swedes you can mix them with cubed winter squash. In fact, you can do that anyway, if you prefer something a bit sweeter. This recipe works with apples, when pears are no longer available in season.
Serves 4 for two pounds of swedes.
Swedes (rutabagas) peeled, cut into 3/4- to 1-inch cubes
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons minced fresh ginger
1 tablespoon of maple syrup
1 firm Anjou or Bosc pear for each pound of swedes, cored, cut into 3/4-inch cubes
1 firm Anjou on Bosc pear, cored and sliced for garnish
1 tablespoon of butter for each pound of Swedes + 1 tablespoon to grease the pan of pears
1 tablespoon chopped fresh thyme (optional, can substitute a sprinkling of ground nutmeg and 1 /2 teaspoon of cardamon)
Fresh ground black pepper
1. Preheat oven to 400°F. Lightly oil a large, rimmed cookie sheet with butter.
2. Combine oil, lemon juice, ginger, and maple syrup 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. While pears are cooking, cook the swedes in pot of boiling salted water until tender, about 35 minutes. Drain swedes and return to same pot. Mash to coarse puree. Stir over medium heat until excess moisture evaporates, 5 minutes. Stir in thyme or nutmeg/cardamon and butter.
4. Mix in the cubed pears and any juices from baking sheet. Season with salt and pepper.
5. Serve in small bowls, garnished with sliced pears. You can top it all off with a dollop of Greek yogurt or sour cream, if you like.