Yellow Turnip Puree (Puree de Rutabaga)

• 1 2-pound rutabaga
• Salt to taste, if desired
• Freshly ground pepper to taste
• 2 tablespoons butter
• 18 teaspoon freshly grated nutmeg
• 1/2 cup heavy cream

1. Peel the rutabaga carefully.
2. Cut it into one-inch cubes.
3. There should be about eight cups.
4. Put the cubes in a saucepan or kettle and add water to cover and salt to taste.
5. Bring to a boil and cover.
6. Cook 15 minutes or until tender.
7. Drain and put the cubes into the container of a food processor.
8. Add salt, pepper, butter and nutmeg.
9. Start processing while gradually adding the cream.

rutabaga, salt, freshly ground pepper, butter, nutmeg, heavy cream

Taken from cooking.nytimes.com/recipes/1576 (may not work)