rutabaga-and-carrot-puree-104253.json

{
    "directions": [
        "Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and pur\u00e9e with butter, brown sugar, and salt until very smooth. If necessary, transfer pur\u00e9e back to pot and reheat."
    ],
    "ingredients": [
        "2 rutabagas (2 1/2 pounds total), peeled and cut into 1-inch pieces",
        "5 carrots, cut into 1-inch pieces",
        "3 tablespoons unsalted butter",
        "3 tablespoons packed light brown sugar",
        "1 teaspoon kosher salt"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Food Processor",
        "Side",
        "Thanksgiving",
        "Vegetarian",
        "Quick & Easy",
        "Root Vegetable",
        "Carrot",
        "Fall",
        "Rutabaga",
        "Gourmet",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Rutabaga and Carrot Pur\u00e9e",
    "url": "http://www.epicurious.com/recipes/food/views/rutabaga-and-carrot-puree-104253"
}