Ingredients
2
rutabagas (2 1/2 lb total), peeled and cut into 1-inch pieces
5
carrots, cut into 1-inch pieces
3
tbsp packed light brown sugar
Directions
1.
Cook rutabagas and carrots in boiling salted 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 purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.
3.
Purée keeps, covered and chilled, 3 days.
