Best Rutabaga Pudding Recipes

Rutabaga Pudding image

Yield makes 4 to 6 servings

Number Of Ingredients 7

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.

Rutabaga Pudding (Irish) image

Provided by jrthrmn

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb rutabaga
3 tablespoons fine breadcrumbs
3 tablespoons milk
2 teaspoons melted butter
1 teaspoon salt
1 teaspoon sugar
1 large egg, well beaten

Steps:

Clean, peel and cube the rutabaga, and cook in boiling water until tender, then drain.
Mash thoroughly; then add all the other ingredients.
Put into a 2-quart casserole and bake at 350F for 1 hour. A pinch of cinnamon or ginger might be added.

Nutrition Facts : Calories 110.4, Fat 4.1, SaturatedFat 1.9, Cholesterol 59.5, Sodium 677, Carbohydrate 15.2, Fiber 2.3, Sugar 8.3, Protein 4.1

Rutabaga Pudding image

Number Of Ingredients 11

Combine:
1 cup white rice cooked
2 cups rutabaga cooked and mashed
1 tablespoon butter
1/2 cup milk
1/4 cup sugar
1 teaspoon salt
dash black pepper
dash nutmeg
Fold in:
2 eggs yolk beaten, then 3 beaten egg whites