Rutabaga Pudding Recipes

RUTABAGA PUDDING (IRISH)

Steps:

• 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 350F for 1 hour. A pinch of cinnamon or ginger might be added.

RUTABAGA PUDDING

Steps:

• Preheat the oven to 350°F. Bring a large pot of water to a boil and add salt. Add the rutabaga and cook until it is quite soft, 15 to 20 minutes. Drain thoroughly.
• Put the rutabaga in a food processor with the bread crumbs, cream, and eggs; puree, stopping the machine to scrape down its sides if necessary. Stir in the nutmeg, then taste and add salt and pepper as needed.
• Butter a baking dish that will hold the puree at a depth of about 1 inch (you can also bake the pudding in individual ramekins). Dot the top of the pudding with butter and bake until firm and lightly browned on top, about 1 hour.

RUTABAGA PUDDING

Steps:

• Bake in a 1 1/2 to 2-quart buttered casserole for 1 hour at 350°.

RUTABAGA PUDDING

Steps:

• Bake in a 1 1/2 to 2-quart buttered casserole for 1 hour at 350°.

RUTABAGA CAKE

Steps:

• In large mixer bowl, combine eggs, oil, buttermilk, and vanilla.
• Cream together.
• Sift together dry ingredients and add to creamed mixture.
• Drain pineapple reserving juice for glaze.
• Fold pineapple, nuts, rutebagas and coconut into batter.
• Pour into bundt pan that has been well greased and dusted with flour.
• Bake in a preheated 350 oven for 60-65 minutes or until cake tests done.
• Cool in pan for 10-15 minutes then turn out on wire rack to complete cooling.
• When completely cool, top with pineapple glaze.
• TO PREPARE GLAZE:.
• Blend the 2-3 tbsp pineapple juice with the powdered sugar and spread over cooled cake.

R AND R PUDDING

Steps:

• Place the water into a saucepan, add the rice, and bring to a boil over medium-high heat. Stir once, cover, reduce heat to low; and simmer until all moisture is absorbed and rice is tender, about 20 minutes.
• Meanwhile, place the rutabaga into a large pot, and fill with enough water to cover. Bring to a boil over medium-high heat, and cook until the rutabaga are tender and can be pierced with a fork, about 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
• Drain the rutabaga, and place into a mixing bowl. Add the milk, butter, sugar, salt, pepper, and ground nutmeg. Beat or mash the rutabaga until smooth. Stir in the cooked rice, and beat in the egg yolks.
• Beat the egg whites in a separate bowl until stiff peaks form. Fold gently into the rutabaga mixture. Spoon mixture into prepared casserole dish.
• Bake in preheated oven until top is lightly browned, about 1 hour.