Rutabaga and Carrot Puree

Peel rutabagas and carrots, and then chop them into cubes about 1 square inch in size. Pour vegetables into a medium size pot (if you have a steamer basket, place it inside of the pot and pour vegetables into the basket) and fill the pot with about two inches of water. Bring water to a boil and steam vegetables until tender, about 15-20 minutes. Strain vegetables.
Melt one tablespoon butter in a large skillet and toss vegetables in to coat. Peel rosemary from stalk and coarsely chop. Sautee vegetables for a few minutes, seasoning with salt, pepper, and rosemary (if desired). Remove skillet from heat and add cream. Mash vegetable mixture until smooth, or puree it in batches in a blender and serve immediately.