Pureed Rutabagas with Pan-Fried Leeks

6 C peeled and diced rutabagas
6 tbsp. olive oil, divided
1 large leek, thinly sliced and separated into rings
2 tbsp. butter, room temperature
¼ C half-and-half
¼ tsp. ground nutmeg
¼ tsp. salt
¼ tsp. freshly ground white pepper

Cover rutabagas with lightly salted water in a medium saucepan; cook until tender, 20-25 minutes. Meanwhile, heat 4 tbsp. olive oil in medium skillet over medium heat; add and sauté leeks until dark brown. Drain on paper towels; reserve. Drain rutabagas and purée with butter, the remaining 2 tbsp. olive oil, half-and-half, nutmeg, salt and pepper. Spoon or pipe rutabaga purée into individual dishes; sprinkle leeks on top. Serve hot.