Rutabaga Pudding (Irish)
Yield
4 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
rutabagas
|
|
| 3 | tablespoons |
bread crumbs
fine |
|
| 3 | tablespoons |
milk
|
|
| 2 | teaspoons |
butter
melted |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | large |
eggs
well beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
rutabagas
|
|
| 45 | ml |
bread crumbs
fine |
|
| 45 | ml |
milk
|
|
| 1E+1 | ml |
butter
melted |
|
| 5 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 1 | large |
eggs
well beaten |
|
Directions
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 350℉ (180℃) F for 1 hour.
A pinch of cinnamon or ginger might be added.
