Puréed Turnips and Rutabaga

Ingredients
1# large rutabagas
1# large turnips
1/2 cup whole milk
3 tablespoons melted butter
1 tsp salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped parsley and chives

Procedure
1. Peel the turnips and cut them into generous 1-inch chunks.
2. Peel rutabagas deeply—greenish areas are bitter—and cut them into generous 1-inch chunks.
3. Place them in a saucepan together with water to cover and 1 teaspoon of salt.
4. Bring to a boil and simmer, covered, until easily pierced by a knife, about 35 minutes, then drain.
5. Melt butter.
6. Heat the milk on low heat until it just begins to simmer.
7. Puree the turnips and rutabagas in a food processor fitted with the steel blade.
8. With the motor running, add the melted butter and half of the milk in a steady stream.
9. The puree should be thick and smooth like creamed potatoes-not soupy and runny. Add more milk if necessary for correct consistency.
10. Return the puree to the saucepan, season with salt and pepper, and heat, stirring, on medium heat.
11. Serve piping hot, sprinkled generously with chopped parsley and chives.