This is the other dish we served tonight using cooked pears. Rather than repeat the flavors of the d’Anjou and Comice pears in the salad, we used Bosc pears in this recipe. What sold us on the recipe was the other fiber source: rutabaga! This underused root vegetable is an excellent source of potassium and vitamin C. Don’t be afraid to cook with it. Although the smell of the raw rutabaga is strong, it mellows nicely in a dish like this.
This recipe is also from the November/December 2011 issue of Eating Well. Here’s the link for the recipe. We served the dish on whole-wheat egg noodles as the authors recommended, and served sauteed broccoli on the side.
Makes 8 servings as written, but it’s easy to cut in half.