Published
Carrot And Rutabaga Puree
[nlg:1008801]
Ingredients
Always check ingredient packaging for allergens and dietary suitability. Any nutrition or dietary labels are estimates and not a substitute for professional advice.
Method
I
In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
II
Drain and mash by hand or in a food processor until coarse.
III
Blend in butter, a pinch of sugar and salt and pepper to taste.
IV
Serve warm.