RUTABAGA PUDDING

Rutabaga Pudding image

Yield makes 4 to 6 servings

Number Of Ingredients 7

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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

Steps:

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, stopping the machine to scrape down its sides if necessary. Stir in the nutmeg, then taste and add salt and pepper as needed.
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). Dot the top of the pudding with butter and bake until firm and lightly browned on top, about 1 hour.