Carrot and Rutabaga Puree

This is one of my daughter's favorite foods. Carrot and rutabaga really complement each other's flavors. If I double this, I try to buy small rutabagas because they are easier to cut into chunks. I have had this recipe for many years and I believe it came from either Gourmet or Bon Appetit. I am just guessing on the preparation time.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 2  lbs carrots, peeled and cut into 1 inch pieces
• 1  lb  rutabaga, peeled and cut into 1 inch pieces
• 3  tablespoons  softened butter
• 1  pinch sugar
•  salt and pepper

Directions

1. In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
2. Drain and mash by hand or in a food processor until coarse.
3. Blend in butter, a pinch of sugar and salt and pepper to taste.
4. Serve warm.