Ingredients

• 3 pounds rutabaga (about 1 large rutabaga), peeled and roughly chopped
• Kosher salt and freshly ground black pepper
• 1 cup chicken stock
• 4 tablespoons (1/2 stick) unsalted butter

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Instructions

1. Put the chopped rutabaga in a pot, cover with water and add a pinch of salt. Bring to a simmer and simmer until soft, about 30 minutes; drain.
2. Meanwhile, put the chicken stock and butter in a medium pot and heat over medium heat until warmed through.
3. Transfer the rutabaga and warm stock mixture to a food processor and puree (or use an immersion blender). Season with salt and pepper.