Mashed Rutabaga and Carrots

By rdgplus3

From Richardo

Ingredients

• 4 cups (1 litre) rutabaga, peeled and cubed
• 4 cups (1 litre) carrots, peeled and sliced
• 2 cloves garlic, finely chopped
• 2 tbsp (15 ml) butter + 2 tbsp chicken stock
• 2 cups (500 ml) chicken broth
• 1 teaspoon (5 ml) honey
• Salt and pepper

Preparation

Step 1

1. In a saucepan, gently cook the vegetables in the butter and 2 tbsp stock for about 10 minutes or until lightly browned. Season with salt and pepper.
2. Add the broth and bring to a boil. Cover and simmer for about 25 minutes or until the vegetables are tender. Drain and keep the broth aside.
3. In a food processor, purée the vegetables with the honey until smooth. Add broth, if needed. Adjust the seasoning.