Portion Size: ½ cup rutabaga and carrots

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 rutabagas (4 cups), About 2½ pounds total	Washed, peeled and cut into 1-inch pieces
5 carrots	Washed, peeled and cut into 1-inch pieces
1 tablespoons margarine or butter
3 tablespoons packed light brown sugar
1 teaspoon salt

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes.	Cook until internal temperature reaches 135°F.
2	Transfer vegetables with a slotted spoon to a food processor and purée with margarine, brown sugar, and salt until very smooth.
3	If necessary, transfer purée back to pot and reheat.	Cook until internal temperature reaches 135°F.