Rutabaga and Carrot Purée

Rutabaga and Carrot Purée
Photo by www.epicurious.com

Ingredients

  • 1 teaspoon kosher salt
  • 3 tablespoons light brown sugar
  • 2 rutabagas
  • 3 tablespoons unsalted butter
  • 5 carrots

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.

View full recipe at Epicurious

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