A must have for our family Christmas is “termit” which is what Grandma called turnip. Our traditional way to make it is to boil the rutabaga until tender, drain and then mix in a little brown sugar, butter, and maybe a bit of cream, and mash. This recipe is a little less traditional, but it’s good, and still meets the “termit” requirement!
Rutabaga and Pear Puree
- 1 small rutabaga or yellow turnip peeled and cubed
- 1 ripe pear peeled, cored and cut in chunks
- 1/4 cup plain yogurt
- 1 tablespoon butter
- Pinch of nutmeg
- Salt and pepper
- In steamer over boiling water, steam rutabaga until nearly tender, about 15 minutes. Add pear and continue to cook for another 5 to 10 minutes, until rutabaga is tender. Remove from heat and drain well.
- Puree rutabaga and pear in food processor until smooth. Add yogurt, butter, and seasonings to taste.
- Heat in microwave at medium heat until heated through (or in a saucepan).
- Variation: For Rutabaga and Apple Puree, use 1 apple in place of the pear.
Rutabaga is a memory food for me. I really enjoy the taste just boiled with butter and salt. Thank you for opening up new avenues for this very unique veg. I’ve tried mine with baby food pears after a saute’ on the stovetop. The additional pear is a beautiful combination!