Puree of Carrots or Rutabagas

• 1 pound cooked large carrots or yellow turnips
• ½ cup heavy cream

Place the hot vegetables in a large skillet and add the cream. Shake the pan back and forth over low heat until the cream has reduced and coats the vegetables. Remove them to a blender or food processor and puree. Return to the skillet and blend with the puree of potatoes. Stir in the butter until melted and season with salt and pepper.