Rutabaga and Potato Puree

1. 1

   In a large saucepan combine the rutabaga, the potatoes, the sugar, and salt and pepper to taste with enough water to cover the vegetables by 2 inches.

2. 2

   Bring the water to a boil and simmer the mixture, covered, for 30 minutes, or until tender.

3. 3

   Drain the vegetables.

4. 4

   In a food processor or with food mill or ricer puree the vegetables, in batches, and transfer the puree to a bowl.

5. 5

   Add the butter, salt, and pepper, to taste and let the puree cool to room temperature.

6. 6

   Transfer the puree to a freezer container with a tight fitting lid or to a reseal-able freezer bag and freeze the puree for up to 1 month.

7. 7

   To reheat: Defrost the puree in the refrigerator.

8. 8

   Pour off the liquid that has separated from the puree and discard it.

9. 9

   Transfer the puree to a buttered saucepan and simmer it over moderately low heat, stirring occasionally, for 10 minutes, or until it is heated through.

* Per serving · 4 servings · Values may vary.

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