8 Servings 50 min Cook
3 Tbsp Butter
1 Tsp Salt
5 Medium Carrots
2 Large Rutabagas
3 Tbsp Brown Suga
Peel and cut rutabagas into 1-inch pieces.
Cut carrots into 1-inch pieces.
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 pure with butter, brown sugar, and salt until very smooth.
If necessary, transfer pure back to pot and reheat.
