Active Time

　　15 min

　　Total Time

　　50 min

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

　　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.

　　Cooks' note:

　　Purée keeps, covered and chilled, 3 days.