Perfect Winter Root Vegetable Puree

2 medium potatoes
3 medium turnips
1 large rutabaga
1/4 cup water
4T butter, melted
1/2 cup half-and-half
salt and pepper to taste

Cut your rutabaga in 1/4s, and place skin-side down in a glass pan with your turnips and potatoes.  Put the water in the bottom of the pan, and bake in a 350 degree oven for about 45 minutes.  When these are all done, let them cool.  Once cool, remove skins.

Cut your peeled, cooked veggies into 1" cubes, and place in food processor or blender with your milk and butter.  Process until smooth and creamy.

If you don't serve them right away, it's best to transfer them back to an oven-safe dish and sprinkle with salt and pepper.  These can be reheated in a 300 degree oven for 30 minutes, just before serving OR you could microwave them for 3-4 minutes (not recommended, it's just possible).