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.