Recipe: Finnish Rutabaga Pudding

from New York Magazine



2 1/2 pounds Gilfeather rutabagas 
2 eggs
1/2 cup milk
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg 
Dash allspice
3 tbs. all-purpose flour
1 tbs. unsalted butter, softened
2 tbs. bread crumbs


Preheat oven to 350.
Butter a 1½-quart soufflé dish.
Peel and cube the rutabagas, and boil in salted water to cover until soft, 25 to 30 minutes. 
Drain and mash by hand.
Beat in eggs 1 at a time, then add milk, salt, spices, and flour. 
Turn mixture into soufflé dish.
With a fork, mash together the butter and bread crumbs and spread over the top of the rutabaga mixture. Bake, uncovered, for 1 hour, until lightly browned


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