Rutabaga Pudding

Oxmoor House
8 to 10 servings


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2 (2-pound) rutabagas, peeled and cubed (about 6 cups)
1 cup whipping cream
4 eggs, beaten
1/2 cup butter or margarine, melted
1 small onion, finely chopped
3 tablespoons chopped fresh parsley
3/4 teaspoon salt
Dash of pepper


Place rutabaga in a Dutch oven with water to cover. Bring water to boil. Reduce heat; simmer, uncovered, 40 minutes or until rutabaga is tender. Drain well; mash.

Combine rutabaga and remaining ingredients, mixing well. Spoon mixture into a lightly greased 2-quart casserole. Bake at 325° for 1 hour or until lightly browned.

Created date

February 2010