Rutabaga and Carrot Purée
Cooks' note:
Purée keeps, covered and chilled, 3 days.
Recipe information
Total Time
50 min
Yield
Makes 8 servings
Ingredients
2 rutabagas (2 1/2 pounds total), 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
Preparation
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.
