- 2 large rutabagas, or turnips
- 6 large carrots
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1 teaspoon salt
Peel and chop the rutabagas and carrots. Place in a medium size saucepan, cover with water, and bring to a boil. Gently cook until tender. Drain the rutabagas and carrots, add the butter and brown sugar. Mash with a potato masher. Adjust the taste with salt and sugar.