1. Peel and chop apples into 1" pieces. Transfer to a large pot along with rutabagas and 1/2 teaspoon salt; add enough water to cover by 2". Bring to a boil, then reduce heat and simmer until rutabagas are very tender, 30 to 35 minutes. Reserve 2 cups cooking liquid, then drain.

2. Meanwhile, combine butter and sage in a small saucepan over medium. When butter begins to sputter, reduce heat to medium-low and cook 5 minutes, adjusting heat and swirling pan as needed to prevent browning. Remove saucepan from heat. Use a fork to lift out sage leaves, then set both herbs and butter aside.

3. Working in batches, puree rutabagas and apples in a blender, adding all but 1 tablespoon melted butter and all the cream, until mixture is smooth. (If needed, add reserved cooking liquid a splash at a time to loosen mixture.) Season with salt and pepper to taste.

4. Transfer puree to a serving dish and drizzle with remaining melted butter and crispy sage leaves before serving. If making ahead of time, discard sage leaves and let puree cool completely, then refrigerate, covered, in a lightly greased baking dish up to 2 days. Reheat, covered, in a 350-degree oven until hot throughout, 30 to 40 minutes.

Hannaford fresh Magazine, October-November 2022