Rutabaga Puree

• Rutabaga Puree with Bacon and Caramelized Onions
• 1 Rutabaga, peeled and cubed in @ 1/2" cubes
• 2 New Potatoes, peeled and cubed
• 2 Tablespoons Butter
• 1/3 cup Heavy Cream
• salt To taste
• pepper To taste
• Caramelized Onion and Bacon topping
• 1 Large Sweet Onion sliced thinly
• 4 Slices of Bacon cut in a small dice

1. Place rutabaga and potatoes in a large pot and fill with water until covered.
2. Bring to a boil and then allow to simmer for at least 20 minutes or until fork tender.
3. While the vegetables are cooking, start preparing the onions and bacon. Heat a large skillet on the stove over medium heat. Add bacon pieces and cook until they are done.
4. Remove the bacon from the pan and drain on a paper towel, keeping 2Tbsp of bacon fat in the pan. Heat over medium heat and add the onion.
5. Saute the onions, stirring frequently, until they are fully browned or caramelized. Turn off heat.
6. Once the rutabagas and potatoes are tender drain them and put back into the pan.
7. Add the butter and the cream and puree with an immersion blender until smooth. Add salt and pepper to taste.rnServe in a bowl topped with the caramelized onions and bacon bits.

bacon, cubes, new potatoes, butter, heavy cream, salt, pepper, onion, sweet onion, bacon

Taken from food52.com/recipes/14537-rutabaga-puree (may not work)