This can be made with turnips, carrots, potatoes, parsnips, celeriac–or a combination. If using celeriac, be sure to peel it first. Peeling other roots is optional.

2 lbs root vegetables, cut into chunks
1/2 c bread crumbs or toasted wheat germ
1/2 c cream, half-and-half, or milk; or non-dairy substitute
2 eggs
small grating of nutmeg
salt and pepper, to taste
butter

1. Preheat the oven to 350ºF. Bring a large pot of water to the boil. Add salt if you wish. Add the root vegetable(s) and cook until quite soft, 15 to 20 minutes. Drain thoroughly.

2. Put the root vegetable(s) in a food processor with the bread crumbs, cream, and eggs; purée, stopping the machine to scrape down the sides if necessary. Stir in the nutmeg, salt, and pepper.

3. Butter an 8- x 8-inch square baking dish or other similar sized baking dish. 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. If using ramekins, you may want to put them on a cookie sheet. The baking time for the ramekins will be less.