Rutabaga and Carrot Puree

Wow, this was surprisingly good! I really, really loved it. Rutabagas are a relatively new addition to my repertoire, and this is the first recipe I've tried that turned out really great. The original recipe is from Gourmet Magazine. The main changes I made were to cut the sugar way down (The original recipe called for 3 packed Tbsp of brown sugar!), and the addition of the half and half.

Rutabaga and Carrot Puree

1 1/2 lb Rutabagas
3 Carrots
1/2 tsp Salt
2 tsp (or more to taste) Brown Sugar
1-2 Tbsp Butter
2-3 Tbsp Half and Half
Pinch Nutmeg

Peel the rutabagas and cut them into one-inch pieces. Use knife to peel them: Slice off the top and the bottom. Stand the rutabaga on a cutting board and use your knife to peel the skin away. Be sure to get it all, the skins are rather thick.
Cut the carrots into one-inch pieces and add to a pot with the rutabagas. Fill the pot to cover the vegetables by one inch with water and bring to a boil. Reduce the heat and simmer until the vegetables are very tender, about 30 minutes. Transfer the vegetables to a food processor with a slotted spoon. Add the butter, nutmeg, salt, and brown sugar and process until smooth. Add enough half and half to get the consistency you like. Return it to the pot and re-heat if needed.