Roasted Rutabaga and Pears with Browned Butter, Honey and Rosemary | Christopher Kimball’s Milk Street

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Milk Street Recipe

Roasted Rutabaga and Pears with Browned Butter, Honey and Rosemary

45 minutes

Roasted Rutabaga and Pears with Browned Butter, Honey and Rosemary

The sturdy, purple-shouldered root vegetable known as rutabaga also goes by the name swede or yellow turnip. Its interior is yellow-orange and its flavor earthy-sweet. Oven-roasting these roots is an easy way to render them tender on the inside and caramelized on the exterior. We pair rutabaga with piney rosemary and ripe but firm pears, adding the fruit about two-thirds into roasting so they become tender but not overdone. Nutty browned butter with honey and vinegar swirled in dresses the mixture for a sweet-tart finish.

6

Servings

Tip

Don’t confuse rutabagas with turnips. They’re very different in both flavor and size. Whereas turnips are spicy and punchy like radishes and measure just a few inches in diameter, rutabagas are mild and sweet and often are larger than a softball.

45 minutes

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