RUTABAGA AND CARROT PUREE

2 rutabagas (2-l/2 lbs. total) peeled and cut into l” pieces
5 carrots, cut into l” pieces
3 tbsps. butter
l3 tbsos. packed light brown sugar
l tsp. salt
Cook rutabagas and carrots in boiling salted water to cover by l” in a large pot until tender about 30 mins. ransfer eggies with slotted spoon to a food processor and puree with butter, brown sugar and salt until very mooth. If necessary transfer puree back to pot to reheat. This keeps covered and chilled 3 days.
Serves 8 Gourmet 2000