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Rutabaga Pudding

Yield 8 to 10 servings


  • 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Homestyle Recipes