1 rutabaga, cubed
5 carrots, sliced
1 can pear halves
45 ml butter 3 tbsp
1 ml ginger 1/4 tsp
seasoned salt & pepper to taste
fresh parsley
Place rutabaga and carrots in medium saucepan and cook in boiling water until tender, about 15 minutes. Drain well. In the meantime, drain pears. Place pears in food processor and puree until smooth. Mash rutabaga and carrots well. Fold in pureed pears. Blend in butter, ginger, salt and pepper.
Transfer to casserole dish. Bake at 350 F (180 C) for 30 to 40 minutes or until steaming hot – OR – Microwave at medium heat for 12 to 15 minutes. Garnish with fresh parsley.
Serves 8