Rutabaga

Rutabaga Pudding

During the 19th Century, savory puddings such as this were common. Try this one with roast pork or ham or other main dish.

6 tablespoons butter
1 tablespoon grated onion
4 cups grated peeled rutabaga
3 eggs
3 ounces cream cheese
2 cups milk
3/4 teaspoon salt
Pepper to taste
3/4 cup fresh bread crumbs

Melt 3 tablespoons of the butter in a large saute pan and cook onion until lightly colored; add grated rutabaga. Stir to coat with butter and cook until wilted, 8 to 10 minutes. Meanwhile, beat eggs, add cream cheese, and beat together thoroughly. Heat milk, gradually add to egg mixture, then stir in the rutabaga mixture, salt, and pepper.

Pour into a buttered 8-inch x 8-inch ovenproof dish. Melt remaining 3 tablespoons butter, saute bread crumbs, and sprinkle over the top of the rutabaga mixture. Bake for 30 minutes in a preheated 350 degree F. oven.

Serves 4 to 6.

From www.mariquita.com, courtesy Lynn Wilson, adapted from “The Victory Garden Cookbook.”

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