Rutabaga and Carrot Purée |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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 |
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.
2. Cooks' note: Purée keeps, covered and chilled, 3 days.
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