Rutabaga and Pear Puree

A must have for our family Christmas is “termit” which is what Grandma called turnip. Our traditional way to make it is to boil the rutabaga until tender, drain and then mix in a little brown sugar, butter, and maybe a bit of cream, and mash. This recipe is a little less traditional, but it’s good, and still meets the “termit” requirement!

Rutabaga and Pear Puree
Prep time
Cook time
Total time
Fruit adds a nice sweetness to this vegetable dish.
Recipe type: Side Dish
Cuisine: American
Serves: 6 servings
  • 1 small rutabaga or yellow turnip, peeled and cubed
  • 1 ripe pear, peeled, cored and cut in chunks
  • ¼ cup plain yogurt
  • 1 tablespoon butter
  • Pinch of nutmeg
  • Salt and pepper
  1. In steamer over boiling water, steam rutabaga until nearly tender, about 15 minutes. Add pear and continue to cook for another 5 to 10 minutes, until rutabaga is tender. Remove from heat and drain well.
  2. Puree rutabaga and pear in food processor until smooth. Add yogurt, butter, and seasonings to taste.
  3. Heat in microwave at medium heat until heated through (or in a saucepan).
  4. Variation: For Rutabaga and Apple Puree, use 1 apple in place of the pear.


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