Coconut Carrot Rutabaga Mash

2 rutabaga, roughly chopped gilfeather turnip and rutabaga
4-5 carrots, roughly chopped
2 T brown sugar or maple syrup
1⁄4 cup thick coconut milk (or light cream)
1⁄2 t nutmeg
salt to taste

Cook rutabagas and carrots in boiling salted water until tender, about 30 minutes. Drain vegetables, transfer to a food processor and purée with brown sugar, and cream until very smooth. If necessary, transfer purée back to pot and reheat.