Rutabaga and Carrot Puree

Ingredients:

2  organic rutabagas (2 1/2 pounds total), peeled and cut into 1-inch pieces
5  organic carrots, cut into 1-inch pieces
3  tablespoons unsalted butter
1  teaspoon Himalayan Pink salt

Directions:

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 purée with butter and salt until very smooth. If necessary, transfer purée back to pot and reheat.

Puree will keep, chilled and covered for 3 days

Yield Makes:  8 servings
Active Time: 15 min
Total Time: 50 min

(adapted from Epicurious.com recipe)