4 pounds of rutabaga, peeled, cut into 1 inch cubes
1.5 tablespoons olive oil
1 tablespoon lemon juice
1.5 teaspoons of sugar
3 firm pears, peeled, cored, cut into 1 inch cubes
1/3 cup heavy whipping cream
5 tablespoons butter
1 tablespoon oregano
1 teaspoon nutmeg
1/2 teaspoon red pepper flakes
Cook rutabagas in boiling water until tender, about 35 minutes.
Preheat oven to 400 degrees. Combine oil, lemon juice, sugar, pepper flakes, and nutmeg. Add pears and toss to coat. Spread pears on baking tray, roast until tender, about 30 minutes. Turn pears after 15 minutes.
Drain any water remaining with rutabagas. Mash to coarse puree. Stir over medium heat until any excess liquid has evaporated. Add cream, butter, and oregano. Mix in pears and any liquid from baking sheet.
Note: I only had 1 rutbaga and 1 pear, so your finished product might look slightly different than mine.