In this post:

Recipe of Rutabaga Casserole
List of Ingredients
Instruction

Rutabaga casserole serving on linnen napkins

There aren’t many main dishes on this blog, which makes the recipe of Rutabaga Casserole I’d like to share with you today even more valuable.

Rutabaga casserole (lanttulaatikko in Finnish) is Finnish traditional Christmas food. At first time I tasted it just a year ago in a restaurant during pikkujoulu – the literal translation is “little Christmas” – a party we celebrated with colleagues on Christmas Eve. I was nicely surprised how it was unwaitable delicious. Now it is your turn.

Usually rutabaga casserole means like appetizer or hot dish but I like it in a dessert role too. Are you surprised?

The casserole can be frozen and reheated in the oven before serving. From my point of view it’s a huge advanatage.

Rutabaga Casserole

traditional finnish Christmas food

Ingredients

1500 g rutabaga
400 ml cream
200 ml bread crumbs
100 ml dark syrup
1 egg
1.5 tsp ginger
1/2 tsp white pepper
1/2 tsp nutmeg
1 tbsp salt
30 g butter and bread crumbs for paning

Instruction

Clean and peel off the rutabaga. Cut vegetable into large pieces and boil in salted water until softer. It takes about 40 minutes.
Preheat oven into 175 °C.
Drain the water in which the rutabaga was boiled into a separate container.
Blend the rutabaga, then add cream and crumbs, beated egg and spices.
After that add as much rutabaga’s water as it’s necessary for soft puree. Don’t worry if it will be about 500 ml or even more.
Put the mixture in a greased oven dish, squeeze the pattern onto the surface with a fork, sprinkle with a thin layer of bread crumbs.
Put pieces of butter on the casserole’s surface,
Bake the rutabaga casserole in the oven for 1.5-2 hours until deep toasted crust.
Serve with nuts and sour cream. I’m not sure that this is classic version but it’s really nice.

Print Recipe

Rutabaga Casserole

Ingredients

1500 g rutabaga
400 ml cream
200 ml bread crumbs
100 ml dark syrup
1 egg
1.5 tsp ginger
1/2 tsp white pepper
1/2 tsp nutmeg
1 tbsp salt
30 g butter
bread crumbs for paning

Instructions

Clean and peel off the rutabaga. Cut vegetable into large pieces and boil in salted water until softer. It takes about 40 minutes.
Preheat oven into 175 °C.
Drain the water in which the rutabaga was boiled into a separate container.
Blend the rutabaga, then add cream and crumbs, beateb egg and spices.
After that add as much rutabaga’s water as it’s necessary for soft puree. Don’t worry if it will be about 500 ml or even more.
Put the mixture in a greased oven dish, squeeze the pattern onto the surface with a fork, sprinkle with a thin layer of bread crumbs.
Put pieces of butter on the casserole’s surface,
Bake the rutabaga casserole in the oven for 1.5-2 hours until deep toasted crust.
Serve with nuts and sour cream. I’m not sure that this is classic version but it’s really nice.