Root Vegetable Puree

• 2 lbs rutabagas, peeled and cut into 3/4/ inch pieces (about 6 cups)
• 3/4 lb carrots, peeled and cut into 1 inch pieces
• 3 lbs large red potatoes, peeled and quartered
• 1/2 stick (1/4 cup) unsalted butter

1. In a large saucepan cover rutabagas and carrots with salted water. Bring water to a boil, and simmer, covered until vegetables are very tender, 40-50 minutes.
2. While rutabagas and carrots are simmering, peel potatoes and cut into 1/4/ inch pieces. In another large saucepan cover potatoes with salted water. Bring water to a boil, and simmer potatoes, covered, until tender, 15-20 minutes.
3. Drain rutabagas and carrots well in a large sieve and in a food processor puree until smooth. Drain potatoes well in a sieve and force through a ricer or food mill fitted with medium disk into large bowl. Stir in carrot puree, butter, and salt and pepper to taste and combine well. (Puree may be made 3 days ahead and chilled, covered). Reheat before serving.

rutabagas, carrots, red potatoes, butter

Taken from www.epicurious.com/recipes/member/views/root-vegetable-puree-51132911 (may not work)