Joy Summers Rutabaga puree recipe

This is from City Pages food columnist, Joy Summers who I might add is a real Peach!

She says:
"So, my favorite side dish is likely my Grandma's oatmeal stuffing recipe. It's one of those things that's very specific to family memories. Because it's a Scottish dish, it's firmly rooted in the "bland" flavor department. The Scot's never met a flavor they couldn't ruin. I'd hate to do that to your listeners.
A close second would be Barbara Kafka's Rutabaga Puree recipe. As my mom says, "It's from when she was chubby, so it's wicked and good."

Rutabaga Puree
(Adapted from Barbara Kafka)
Serves 6-8

2 medium to large Rutabagas (preferably not waxed)
2 yellow onions
7 Tablespoons butter, divided
1 scant cup of heavy cream
Salt and pepper

Peel, cube rutabaga. In a large pot cover with cool water, bring to a simmer and allow to cook until tender.

Halve and thinly slice onions.

Melt 4 Tablespoons butter over medium heat in a large sauce pan.

Add onion, season with salt and turn heat to low. Cover with a tight fitting lid and allow to cook for 20 minutes, until onions are tender, but not colored.

Drain rutabaga and return to pot. With an immersion blender, puree onions, rutabaga, remaining butter and cream until smooth. (Can also be done in a blender)

Season with salt and pepper to taste.

*Leftovers are best reheated in a double broiler