Quenelles Of Vanilla-Scented Rutabagas And Carrot Puree - cooking recipe

Ingredients

5 rutabagas, peeled and cut into large chunks
6 carrots, peeled and cut into large chunks
salted boiling water
1/2 cup unsalted butter, cut into pieces
white pepper
1 vanilla bean, seeds of

Preparation

Boil the vegetables with just enough water to cover.
Boil until fork-tender.
Puree the vegetables in a food processor until smooth.
Add the rest of the ingredients and blend.
Shape between two spoons to form into a quenelle.
Serve warm.