Somewhere between a fluffy ricotta dessert and mashed potatoes, it pairs exceptionally well with lamb. Serves 6 to 8
1 rutabaga, peeled, cut into 2-inch dice
1 1/2 teaspoons salt, divided
Butter for greasing the baking dish
2 eggs plus 1 egg yolk, beaten
1/4 cup heavy cream
1/4 cup dried bread crumbs
1 tablespoon maple syrup
Pinch freshly grated nutmeg
1/3 cup raisins, plumped in hot water for 15 minutes and drained (optional)
Freshly ground black pepper
2 tablespoons butter
Bring a large pot of water to boil. Add the rutabaga and 1 teaspoon salt, partially cover, and cook until the rutabaga is very soft, 30 to 45 minutes. (You will need to reserve 1/2 cup of the cooking water.)
Preheat the oven to 350° F. Coat a 2-quart baking dish with butter. Beat the eggs and egg yolk in a medium bowl. Stir in the cream, bread crumbs, maple syrup, and nutmeg.
Drain the rutabaga, reserving 1/2 cup of the cooking water. Mash the rutabaga thoroughly with a potato masher or run it through a food mill. If the mixture seems dry, add a little of the reserved rutabaga water as you mash. Add the egg mixture, raisins, remaining 1/2 teaspoon salt, and a few grindings of pepper; stir to combine.
Transfer the rutabaga pudding to the prepared baking dish. Smooth the top and dot with butter. Bake until lightly golden on top, about 45 minutes. Serve hot.
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