Martha Stewart Living, November 2012
- 3 tablespoons extra-virgin olive oil
- 2 large rutabagas, peeled and cut into 3/4-inch chunks
- 2 firm-ripe Anjou pears, peeled, cored, and quartered
- 1 teaspoon coarse salt
- 3/4 cup water
- Heat oil in a large pot over medium heat. Add rutabagas, pears, and salt. Cover, and cook, stirring occasionally, until partially tender, about 25 minutes. Add water, cover, and simmer over medium-high heat until completely tender and water has mostly evaporated, about 25 minutes. Mash with a potato masher. Season with pepper.
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