Name: Rutabaga and Carrot Puree
Ingredients: 2 rutabagas (about 2½ pounds), peeled and cut into 1-inch pieces; 5 carrots, cut into 1-inch pieces; 3 tablespoons unsalted butter; 3 tablespoons packed light brown sugar; 1 teaspoon kosher salt

Ingredients

Scale

2 rutabagas (about 2 1/2 pounds), peeled and cut into 1-inch pieces
5 carrots, cut into 1-inch pieces
3 tablespoons unsalted butter
3 tablespoons packed light brown sugar
1 teaspoon kosher salt

Cook Mode Prevent your screen from going dark

Instructions

Cook rutabagas and carrots in boiling salt water to cover by 1 inch in a large pot until tender, about 30 minutes.
Transfer vegetables with a slotted spoon to a food processor and puree with butter, brown sugar, and salt until very smooth. If necessary, transfer puree back to pot and reheat.