Ingredients

• 2 medium turnips, peeled and cut into 2-inch pieces
• 2 small carrots, peeled and cut into 2-inch pieces
• 1 medium parsnip, peeled and cut into 2-inch pieces
• 1 medium sweet potato, peeled and cut into small chunks
• 1/2 medium rutabaga, peeled, trimmed, and cut into small chunks
• Kosher salt
• 1 to 3 tablespoons unsalted butter, at room temperature
• Freshly ground black pepper

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Instructions

1. In a medium saucepan, combine the turnips, carrots, parsnip, sweet potato, and rutabaga, add a good pinch of salt, and cover by 2 inches with water. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 30 to 40 minutes.
2. Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes. Transfer the vegetables to a food mill and puree. Add the butter and salt and pepper to taste, and reheat if necessary before serving.