Root Vegetable Purée

Procedure

1. Chop the rutabaga, carrots, parsnips, and turnips into small pieces (this is a good use of trimmings left from other recipes).
2. Combine the vegetables and stock in a saucepan. Bring to a boil, reduce to a simmer, and cook until the vegetables are very tender.
3. Drain and reserve the stock.
4. Place the vegetables in a blender a