Ingredients

• 2 rutabagas (2 1/2 pounds total), peeled and cut into 1-inch pieces
• 5 carrots, cut into 1-inch pieces
• 3 tablespoons unsalted butter
• 3 tablespoons packed light brown sugar
• 1 teaspoon kosher salt

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Instructions

1. 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, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.