Potato and Rutabaga Puree
| 1 | pound rutabagas, peeled and roughly diced |
| 2 | pounds pototoes (yellow Finn or russets), peeled and roughly diced |
| 1/8 | teaspoon pepper |
| 1/8 | teaspoon nutmeg |
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Place the rutabaga in a medium pot and cover with cold water. Bring to a boil, reduce heat, and cook until very tender, 20-40 minutes. Drain well. In another pot, place the potatoes and cover with cold water. Bring to a boil, reduce heat, and cook until very tender, 20-40 minutes. Drain well. In a food processor, process the rutabaga until smooth but not finely pureed. Add the potatoes, pepper, and nutmeg and process until smooth. If necessary, reheat gently and serve. Serves 8.
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