Root Vegetable Puree

Directions

1. 1
   {"0":"In a large saucepan cover rutabagas and carrots with salted water. Bring water to a boil, and simmer, covered until vegetables are very tender, 40-50 minutes.","2":"While rutabagas and carrots are simmering, peel potatoes and cut into 1\/4\/ inch pieces. In another large saucepan cover potatoes with salted water. Bring water to a boil, and simmer potatoes, covered, until tender, 15-20 minutes.","4":"Drain rutabagas and carrots well in a large sieve and in a food processor puree until smooth. Drain potatoes well in a sieve and force through a ricer or food mill fitted with medium disk into large bowl. Stir in carrot puree, butter, and salt and pepper to taste and combine well. (Puree may be made 3 days ahead and chilled, covered). Reheat before serving."}