Rutabaga and Carrot Puree

• 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

1. Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes.
2. Transfer vegetables with a slotted spoon to a food processor and puree with butter, brown sugar, and salt until very smooth.
3. If necessary, transfer puree back to pot and reheat.

rutabagas, carrots, unsalted butter, brown sugar, kosher salt

Taken from www.epicurious.com/recipes/food/views/rutabaga-and-carrot-puree-104253 (may not work)