Lunch: Root Vegetable Purée

Ingredients

2 pounds rutabagas, peeled and cut into 3/4-inch pieces (about 6 cups)
3/4 pound carrots, peeled and cut into 1-inch pieces (about 1 cup)
3 pounds large red potatoes
1/2 stick (1/4 cup) unsalted butter, cut into pieces

Instructions

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 to 50 minutes.
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 to 20 minutes.
Drain rutabagas and carrots well in a large sieve and in a food processor puree until smooth. Drain potatoes well in sieve and force through a ricer or food mill fitted with a medium disk into a large bowl. Stir in rutabaga-carrot puree, butter, and salt and pepper to taste and combine well. Puree may be 3 days ahead and chilled, covered. Reheat puree before serving.

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