- 4 rutabaga, peeled and diced
- 2 turnips, peeled and diced
- 1 ripe pear, peeled and diced
- 1 cup heavy cream
- 4 ounces butter
- 2 teaspoons butter
- salt and pepper
Boil the rutabaga in salted water for 10 minutes, then add turnips and pears, and cook until all are tender. Drain and let dry for a moment, then transfer to a blender or food processor. Add cream and butter and season with nutmeg, salt and pepper to taste.
Read more about The Wayward Seed Farm and A Locally Grown Thanksgiving in the Sunday edition of The Columbus Dispatch.
