Rutabaga Pudding

Name: Rutabaga Pudding
Prep time: 1 h 30 min
Total time: 1 h 30 min
Ingredients: 1 tablespoon butter, plus some for greasing the pan; Small grating of nutmeg; 2 eggs; ½ cup cream, half-and-half, or milk; ½ cup cream, half-and-half, or milk; ½ cup cream, half-and-half, or milk; ½ cup bread crumbs, preferably homemade; 2 medium rutabagas (yellow turnips), about 2 pounds, peeled and cut into chunks; Salt and black pepper to taste; Salt and black pepper to taste

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

As good warm as hot, this is a nice homey casserole to go with a roast or other dish in the spirit of Sunday dinner.

Other vegetables you can prepare this way: rutabagas are not only traditional but wonderful, but other turnips are great too, as are carrots, potatoes, parsnips, and celeriac (celery root).

Ingredients

Salt and black pepper to taste
2 medium rutabagas (yellow turnips), about 2 pounds, peeled and cut into chunks

Side dish
Dinner
Scandinavia
Vegetarian

Method

Preheat the oven to 350°F. Bring a large pot of water to a boil and add salt. Add the rutabaga and cook until it is quite soft, 15 to 20 minutes. Drain thoroughly.
Put the rutabaga in a food processor with the bread crumbs, cream, and eggs; puree, stop