RUTABAGA PUDDING (IRISH)
Make and share this Rutabaga Pudding (Irish) recipe from Food.com.
Provided by jrthrmn
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
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
MASHED RUTABAGA
Boiled and mashed rutabaga is a favorite vegetable side in Ireland.
Provided by Irish American Mom
Categories Side Dish
Time 1h5m
Number Of Ingredients 6
Steps:
- Peel and cube the rutabaga. Add the diced rutabaga to a medium saucepan and cover it with cold water.
- Bring the water to a boil, then lower the heat and simmer for 40 to 50 minutes until the rutabaga is fork tender.
- Drain the boiling water once the rutabaga is cooked. Return it to the pot. Use a potato masher to break it up. Add 2 tablespoons of butter. Season with salt and white pepper and mash again.
- Add the sour cream, if using, and mix through the rutabaga mash.
- Add the brown sugar, if using, and mix through the rutabaga mash.
- Serve hot as a vegetable side dish for dinner.
Nutrition Facts : ServingSize 85 grams, Calories 71 kcal, Carbohydrate 7 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 238 mg, Fiber 2 g, Sugar 4 g
RUTABAGA PUDDING
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.
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