I considered making this side dish as part of our Thanksgiving feast but was unsure if the bag of root vegetables I received in my CSA share contained rutabagas or turnips! I didn’t want to take the risk. 😉
The interior of a rutabaga is a creamy yellowish-orange versus a turnip which is very white inside. Rutabagas are also much more mild and sweet in flavor compared to a turnip which can be spicy like a radish.
This recipe was adapted from 177MilkStreet.com, contributed by Rose Hattabaugh. I modified the method and proportions. I loved the combination of the starchy caramelized roasted rutabagas with the sweet pears and browned butter. Very nice.
Yield: Serves 8
- 6 T salted butter, divided
- 1 1/2 T minced fresh rosemary, divided
- Kosher salt and freshly ground black pepper
- 2 1/4 pounds rutabaga, peeled and cut into 1-inch cubes
- 3 ripe but firm Bosc pears (about 1 pound), unpeeled, quartered, cored and cut into 1-inch pieces
- 1 1/2 T honey
- 2 tsp sherry vinegar OR cider vinegar OR white wine vinegar
- Heat the oven to 450°F with a rack in the middle position. (I set my oven to convection roast.) Line a rimmed baking sheet with parchment paper.
- In a small saucepan over medium, melt the butter; remove from the heat and set aside.
- In a large bowl, stir together 1 tablespoon of rosemary, 3/4 teaspoon each salt and pepper and 3 tablespoons of melted butter.
- Add the rutabaga and toss to coat, then distribute in an even layer on the prepared baking sheet; reserve the bowl.
- Roast the rutabaga for 15 minutes on convection or up to 20 minutes in a standard oven.
- Meanwhile, in the same bowl, toss the pears with 1 tablespoon of the remaining melted butter; set aside.
- Set the pan with the remaining 2 tablespoons melted butter over medium and cook the butter, occasionally swirling the pan, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, about 1 minute.
- Off heat, whisk in the remaining 1/2 tablespoon chopped rosemary, the honey, vinegar and generous 1/4 teaspoon each salt and pepper; transfer to a heat proof bowl, cover and set aside.
- When the rutabaga has roasted for 20 minutes, add the pears to the baking sheet and toss to combine with the rutabaga. Roast until a skewer inserted into the rutabaga and pears meets no resistance and the rutabaga is well browned, 10 to 12 minutes; stir once about halfway through.
- Remove the baking sheet from the oven, immediately drizzle the rutabaga and pears with the browned butter mixture and toss to coat.
- Taste and season with salt and pepper, then transfer to a serving dish. (I sprinkled fine sea salt over the top of the dish.)