Rutabaga casserole (lanttulaatikko in Finnish) is Finnish traditional Christmas food. At first time I tasted it just a year ago in a restaurant during Christmas party and 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.
1500 g rutabaga
400 ml cream
200 ml bread crumbs
100 ml dark syrup
1.5 teaspoon ginger
1/2 teaspoon white pepper
1/2 teaspoon nutmrg
1 tblsp salt
30 g butter and bread crumbs for paning
- 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.
Let’s speak about Christmas food.