Rutabaga and Carrot Purée

If you don’t believe that people can rave about rutabaga, check out the comments on this recipe at epicurious.com.  Sounds like it’ll make rutabaga fanatics out of us all.  There’s also a version (essentially the same idea) using roasted butternut squash instead of carrots.

 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

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.
http://www.Epicurious.com

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