It’s safe to say that I’ve been feeling a little on-edge this past week; my Holiday to-do list has skyrocketed, exercise has been put on the back burner, and I haven’t seen the sun for days. I’m feeling drained to say the least. To keep myself present and grounded through this chaotic time, I’m treating myself to an hour-long meditation at one of my favourite studios in the city. I always leave feeling mentally detoxed and refreshed; ready to take on whatever the week has in store.

I’ll be the first to admit that I don’t often cook with rutabagas as I find them to be intimidating; they’re solid, heavy, and quite honestly, ugly. After working through this recipe though, I learned that rutabagas are quite like {if not, better than} many other root vegetables and simply require a vegetable peeler and an open mind.

The rutabaga originated as a cross between the cabbage and turnip and has a slight bitter taste, yet crisp and juicy. Mixed with the sweet ginger-roasted pears, it makes for a winning combination.

The Ingredients {Yield: 8 servings Total Time: 45 minutes}

  • 4lbs rutabagas, peeled & cut into 1″ cubes
  • 3 firm pears, peeled, cored & cut into 1″ cubes
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon fresh minced ginger
  • 1 tablespoon olive oil
  • 1 teaspoon coconut sugar
  • 1/4 cup soy cream
  • 2 tablespoons vegan margarine
  • 1 tablespoon fresh chopped thyme

The Directions

1. Cook rutabagas in a pot of boiling water for 35 minutes, or until tender

2. Meanwhile, preheat oven to 400 degrees F and in a large bowl, combine olive oil, lemon juice, ginger, and sugar. Add pears to bowl and toss until fully coated

3. Place pears on baking sheet {covered with wax paper for easy removal} and roast for about 35 minutes, turning every 10 minutes

4. Remove rutabagas from water; strain and return back to pot. Mash until a coarse puree. Once desired consistency achieved, stir over medium heat for 5 minutes to rid of excess moisture

5. Add soy cream, vegan margarine, and thyme

6. Toss in pears, mix and season with s&p

*Recipe adapted from epicurious


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