Active time: 15 min Start to finish: 50 min

Makes 8 servings.

INGREDIENTS

  • 2rutabagas (21/2 lb total), peeled and cut into 1-inch pieces
  • 5carrots, cut into 1-inch pieces
  • 3tablespoons unsalted butter
  • 3tablespoons packed light brown sugar
  • 1teaspoon kosher salt

    DIRECTIONS

    Cook rutabagas and carrots in boiling salted water to cover by 1 inch in alarge pot until tender, about 30 minutes. Transfer vegetables with a slottedspoon to a food processor and purée
    with butter, brown sugar, and salt until very smooth. If necessary, transferpurée back to pot and reheat.


    Cooks’ note:
    •Purée keeps, covered and chilled, 3 days.