4 cups (1 litre) rutabaga, peeled and cubed

4 cups (1 litre) carrots, peeled and sliced

2 cloves garlic, finely chopped

1/3 cup (75 ml) butter

2 cups (500 ml) chicken broth

1 teaspoon (5 ml) honey

Salt and pepper

In a saucepan, gently cook the vegetables in the butter for about 10 minutes or until lightly browned. Season with salt and pepper.

Add the broth and bring to a boil. Cover and simmer for about 25 minutes or until the vegetables are tender. Drain and keep the broth aside.

In a food processor, purée the vegetables with the honey until smooth. Add broth, if needed. Adjust the seasoning.

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