Though black pudding isn’t necessarily for everyone, a nostalgic part of me enjoys it every now and again, as it reminds me of ordering a full English breakfast in London! But given that its midnight-hue makes it perfectly appropriate for a spooky October meal, I chose to pair these sausages (purchased from Mercado Buenos Aires, a petite Argentinian restaurant and market in Van Nuys) with sautéed peppers, onions, and a delicious rutabaga mash for a thematically-colored autumnal dinner.
2 small rutabagas, trimmed and cut into chunks
⅓ cup milk
¼ cup buttermilk
¼ teaspoon balsamic vinegar
Dash of freshly grated nutmeg
Kosher salt and freshly ground black pepper
In a pot of boiling salted water, cook the rutabagas until fork-tender, about 15 minutes. Drain and mash using a large fork. Add the milk, buttermilk, vinegar, and nutmeg and mash until smooth. Season with salt and pepper and serve.