Maybe you want to mix things up a bit this…
When I was shopping at my favourite organic market the other day, I found myself utterly smitten with the pear selection. Thank you, Autumn, for still more delicious bounty: the reassuringly familiar green Bartlett, the resolutely red Anjou, and the endearingly petite Flemish, to name a few.
A good pear is divine, especially when you get that timing for ripeness just right, a moment that reveals itself readily and willingly when those central and lateral incisors break into a delicate skin that gives way to the most titillating and juiciest flesh. (Yipes. It’s getting hot in here!)
This Pear-Swede Bake makes use of the pear’s perfection in a sweet yet slightly savoury side dish. This is a dish that goes well with any type of meat, although it was an especially wonderful side at our recent Thanksgiving dinner.
The swede, also commonly called rutabaga, sometimes gets a bad rap for its strong flavour, but you’ll find that the addition of pear in this dish detracts from that more robust flavour. The baked pear and swede combination creates a texture that is smooth and delicate. I hope all these descriptors have your mouth watering because you really should give this recipe a try.
Let the pear and the swede do their thing in this scrumptious side. Let this dish be the next one to grace your dinner table.
Pear & Swede Bake
Author: Martine Partridge
Recipe type: Side Dish
- 1 medium swede, peeled and chopped
- 1 tbsp. fat
- 2 tsp arrowroot flour (optional: this doesn't change the taste, but does make the texture slightly creamier)
- 3 medium pears, peeled and sliced
- 1 tbsp. oil
- 1 tbsp. maple syrup
- sprinkle of cinnamon
- Preheat oven to 350 degrees.
- Peel and chop the swede. Steam until soft.
- While the swede is steaming, peel and slice the pears.
- Heat a skillet with 1 tbsp. of oil over medium heat. Add the pears. Sauté the pears lightly for about five minutes. Drizzle in the maple syrup. Toss to coat.
- When the swede is done steaming, mash it with the 1 tbsp. of fat (I used duck fat, but you could use bacon fat or coconut oil).
- If you are adding the arrowroot flour, mix it in with the mashed swede at this point.
- Spread the mashed swede in a greased casserole dish.
- Then place the pears over top of the mashed swede.
- Sprinkle on the cinnamon.
- Bake in oven at 350 for 25-30 minutes.