By In The Kitchen With Stefano Faita

INGREDIENTS

2 medium rutabagas, peeled and cut into chunks (about 4 cups)
2 medium Yukon Gold potatoes, peeled and cut into large chunks
2 garlic cloves
Salt and freshly ground pepper, to taste
1/2 cup butter, cut into cubes
1 sprig sage, leaves removed
1/4 to 1/2 cup cream (35%)
Freshly grated Parmesan cheese, to taste, for garnishing


PREPARATION

Add rutabaga, potatoes and garlic cloves to large sauce pan. Cover with cold water and season with salt. Bring to a boil. Cook until tender, about 15 to 20 minutes. Drain well. Keep warm.

To make the sage brown butter: Add butter to small frying pan over medium heat. Swirl in pan. When butter melts add sage leaves. Let butter cook until nutty, fragrant and just starts to turn light brown, about 5 to 8 minutes. Remove butter from heat. Remove sage leaves and set both aside.

Add rutabaga mixture, brown butter, cream and salt and pepper to food processor. Pulse until smooth, adding more whipping cream, if desired, for a creamier purée. Taste and adjust for seasoning. Transfer to serving dish. Finish with freshly grated Parmesan cheese and garnish with a few fried sage leaves.

Yield: 6 to 8 servings.

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