Rutabaga and Pear Puree

IMGP1976Many eons ago the spouse read somewhere that you could add pears to a rutabaga to mellow its taste.

Since he is a pear aficionado and I am not, this purée became his dish to make and consume. I still found it too bitter.

So when he said he was going to make it for our Easter meal, I was somewhat less than enthusiastic. I think I shrugged.

Hence you can imagine how surprised I was to discover that this dish was light and delicious! What had changed? The spouse had used canned pears in water instead of real pears.

Rutabaga is a cross between a turnip and cabbage.

Rutabaga is a cross between turnip and cabbage.

Maybe this meant he was using more pears or that the canned pears were better able to camouflage the flavour of the rutabaga (the water is artificially sweetened). It doesn’t really matter.

This dish is very easy to make and a yummy way to support your vegetable-and-fruit habit. Also, it could be the basis for an interesting soup. Clearly, experimentation is in order.

Update: I used leftover purée instead of applesauce in my French Toast Sans Bread recipe. Really good!



  • 1 large rutabaga
  • 1 28 oz. can of pears in water (not syrup)


  1. Peel and cube the rutabaga.
  2. Boil in water for 25 minutes (approximately: cooking time will depend on the size of the cubes) or until cubes are soft.
  3. Drain and purée the cubes in a food processor.
  4. Drain water from canned pears.
  5. Add pears to puréed rutabaga and blend until smooth.
  6. Serve warm.

For Weight Watchers: 0 points on the Points Plus plan.

2 thoughts on “Rutabaga and Pear Puree

  1. Rutabega is not bitter(its larger and waxed) although its side kick Turnip(smaller) IS bitter
    Sent via BlackBerry by AT&T

    • Hi, thanks for your input. I have read articles about rutabaga/turnip which did make the same point you’re making. The thing is the spouse’s previous purees tasted bitter to me. Maybe it’s all in the tip of the taste bud?

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