Carrot and Rutabaga Puree

READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 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
Advertisement

DIRECTIONS

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