Ingredients

• 1 pound peeled and chopped carrots
• 1 pound peeled and chopped rutabaga
• 1/2 stick, 4 tablespoons, butter
• Salt
• Freshly ground black pepper
• 2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish

Instructions

1. Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.