Rutabaga Puree

2 1/2 lbs. rutabaga
2 T lime juice
1/4 C coconut milk
2 t agave syrup
1/2 t salt

Peel the rutabaga and cut into 3/4 inch chunks. Place in a medium-size lidded saucepan and cover with water. Boil for about 20 minutes, until the rutabaga is tender.

Drain and transfer to a food processor. Add the remaining ingredients and puree until smooth. Serve warm.

For freaky color and different taste, add 2 loosely packed ups of chopped fresh cilantro to the food processor during blending.

From Veganomicon