Ingredients
2 lbs rutabagas, peeled and cut into 3/4/ inch pieces (about 6 cups)
3/4 lb carrots, peeled and cut into 1 inch pieces
3 lbs large red potatoes, peeled and quartered
1/2 stick (1/4 cup) unsalted butter
Preparation
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.
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.
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.
