Rutabaga Pudding

Name: Rutabaga Pudding
Ingredients: Salt and black pepper to taste; 2 medium rutabagas (yellow turnips), about 2 pounds, peeled and cut into chunks; 1/2 cup bread crumbs, preferably homemade (page 580); 1/2 cup cream, half-and-half, or milk; 2 eggs; Small grating of nutmeg; 1 tablespoon butter, plus some for greasing the pan

7 ingredients

8 steps

Ingredients

Salt and black pepper to taste
2 medium rutabagas (yellow turnips), about 2 pounds, peeled and cut into chunks
1/2 cup bread crumbs, preferably homemade (page 580)
1/2 cup cream, half-and-half, or milk
2 eggs
Small grating of nutmeg
1 tablespoon butter, plus some for greasing the pan

Directions

1

Preheat the oven to 350F.
2

Bring a large pot of water to a boil and add salt.
3

Add the rutabaga and cook until it is quite soft, 15 to 20 minutes.
4

Drain thoroughly.
5

Put the rutabaga in a food processor with the bread crumbs, cream, and eggs; puree, stopping the machine to scrape down its sides if necessary.
6

Stir in the nutmeg, then taste and add salt and pepper as needed.
7

Butter a baking dish that will hold the puree at a depth of about 1 inch (you can also bake the pudding in individual ramekins).
8

Dot the top of the pudding with butter and bake until firm and lightly browned on top, about 1 hour.