Carrot And Rutabaga Puree - cooking recipe

Ingredients

2 lbs carrots, peeled and cut into 1 inch pieces
1 lb rutabaga, peeled and cut into 1 inch pieces
3 tablespoons softened butter
1 pinch sugar
salt and pepper

Preparation

In a large pot of boiling, salted water, cook the carrots and rutabagas for 30 minutes or until tender.
Drain and mash by hand or in a food processor until coarse.
Blend in butter, a pinch of sugar and salt and pepper to taste.
Serve warm.