Carrot & Rutabaga Puree

By draingal

Ingredients

• 6 cups carrots, trimmed & cut into 1/2" dice (about 2 lbs)
• 6 cups rutabaga, peeled & cut into 1/2" dice (about 2 lbs)
• 1/4 cup butter
• 1/8 teaspoon cayenne pepper
• salt & pepper to taste
• 2/3 cup heavy cream

Preparation

Step 1

Add carrots and rutabaga to a large sauce pot over medium high heat. Pour in cold water just to cover and season with a pinch of salt. Bring to a boil, then reduce the heat and simmer for about 20 minutes.
Drain and then add to a food processor and puree until smooth.
Return the puree to the sauce pot and over low heat add the butter, cayenne, salt and pepper. Stir until the butter has melted and then add in the cream.
Serve warm.