Rutabaga Pudding

• 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

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.

salt, rutabagas, bread crumbs, cream, eggs, grating of nutmeg, butter

Taken from www.epicurious.com/recipes/food/views/rutabaga-pudding-386061 (may not work)