SMASHED RUTABAGAS WITH GINGER-ROASTED PEARS - Tamara Stimpson
This dish can be made a day ahead and transferred to a microwave-safe bowl. Cover and chill. Bring to room temperature and rewarm at 1 minute intervals in the microwave, stirring often.
Ingredients:
4lbs rutabagas, peeled and cut into 1" cubes
1 1/2 tbsp EVOO
1 tbsp fresh lemon juice
1 tbsp minced peeled fresh ginger
1 1/2 tsp granulated sugar
3 firm Anjou pears, peeled, cored and cut into 3/4" cubes
1/3 cup heavy whipping cream
5 tbsp butter
1 tbsp chopped fresh thyme
Kosher salt
Freshly ground black pepper
- Boil rutabagas in a pot of boiling, salted water until tender (approx. 35 mins)
- Meanwhile, preheat oven to 400F. Line a large rimmed baking sheet with parchment paper. Combine extra virgin olive oil (EVOO), lemon juice, ginger and sugar in a large bowl. Add pears and toss to coat. Spread evenly on the lined baking sheet and roast until tender, turning pears frequently, about 35 mins. Remove from heat and set aside.
- Drain rutabagas and return to the same pot. Mash to a coarse puree. Stir over medium heat until excess moisture evaporates, approx. 5 mins. Add cream, butter, and thyme. Mix in pears and any juices from the baking sheet.
- Season with salt and pepper. ENJOY!
OVEN ROASTED TURNIP FRIES - Tamara Stimpson
My family enjoy these as much as our regular potato/sweet potato fries - roast all three together for a beautifully coloured french fry experience!!
Ingredients:
2 turnips, peeled and cut into 1/4" thick strips
2 tbsp extra virgin olive oil
3 tsp sea salt
- Preheat oven to 375F and line a rimmed baking sheet with parchment paper to prevent sticking and burning.
- Toss turnip fries with the other two ingredients in a medium sized bowl and lay in a single layer on the baking sheet.
- Place in oven and turn once they begin to go a golden brown (approximately 10 to 12 minutes). Once both sides are brown, remove from oven, serve and ENJOY!!
266 Ashworth Road . Zephyr, ON . L0E 1T0 905.830.4521 steve-lisacooper@coopersfarm.ca
