Root Vegetable Puree

1. 1

   In a large saucepan cover rutabagas and carrots with salted water. Bring water to a boil, and simmer, covered until vegetables are very tender, 40-50 minutes.

2. 2

   While rutabagas and carrots are simmering, peel potatoes and cut into 1/4/ inch pieces. In another large saucepan cover potatoes with salted water. Bring water to a boil, and simmer potatoes, covered, until tender, 15-20 minutes.

3. 3

   Drain rutabagas and carrots well in a large sieve and in a food processor puree until smooth. Drain potatoes well in a sieve and force through a ricer or food mill fitted with medium disk into large bowl. Stir in carrot puree, butter, and salt and pepper to taste and combine well. (Puree may be made 3 days ahead and chilled, covered). Reheat before serving.

* Per serving · 4 servings · Values may vary.

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