6 carrots, chopped 1.25 L rutabaga, cubed 5 cup 25 ml maple syrup 2 tbsp 25 ml butter 2 tbsp salt & pepper to taste 125 ml sour cream 1/2 cup pinch nutmeg
In large saucepan; combine 2 cups (500 ml) water, carrots, rutabaga, maple syrup, butter, salt and pepper to taste; bring to boil. Reduce heat and simmer for 30 to 40 minutes or until water evaporates and vegetables are tender. Stir vegetables occasionally while cooking to ensure even cooking.
In food processor; puree mixture in batches, adding sour cream and nutmeg to last batch. Transfer to warmed vegetable bowl.