Swede is the British word for rutabaga. Chef Kieron Hales of Cornman Farms in Michigan makes this humble root vegetables the star of the holiday table by blending it with sweet carrots--and lots of butter.
In a 4-quart pot, combine swedes and garlic; add cold water to cover. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Add carrots; return to a boil. Cover and simmer until vegetables are very tender, about 25 minutes; drain.
Place vegetables, butter and honey in a food processor. Process until smooth. Stir in thyme, salt and pepper. If you like, garnish with additional thyme.