Finnish Rutabaga Casserole LÄnttulaatikko Recipes

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FINNISH RUTABAGA (SWEDES) CASSEROLE



Finnish Rutabaga (Swedes) Casserole image

I'm posting this for ZWT3. I've not made it but it seems a nice preparation of rutabagas or swedes as some of you call them. This is from Florence Schwartz's "Vegetable Cooking of all Nations".

Provided by Acerast

Categories     Vegetable

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 medium rutabagas, peeled and diced (about 6 cups)
water
1/2 teaspoon salt
1/4 cup breadcrumbs, fine and dry
1/4 cup cream
1/2 teaspoon nutmeg
1 teaspoon salt
2 eggs, beaten
3 tablespoons butter

Steps:

  • Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
  • Reduce heat and simmer until rutabagas are soft, about 20 minutes.
  • Drain and mash the rutabagas.
  • Meanwhile, soak the bread crumbs in the cream.
  • To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
  • Combine the cream mixture with the mashed rutabagas.
  • Butter a 2-1/2 quart casserole dish.
  • Turn the rutabagas into the casserole and dot with the butter.
  • Bake at 350F for 1 hour or until lightly browned on top.

FINNISH TURNIP CASSEROLE



Finnish Turnip Casserole image

Carrots and sugar sweeten the turnip in this side dish. A must for my family's Thanksgiving and Christmas dinners. The recipe is often requested.

Provided by Tira N Gilchrest

Categories     Side Dish     Vegetables     Carrots

Time 1h35m

Yield 6

Number Of Ingredients 10

3 large carrots, cubed
1 large turnip, cubed
3 tablespoons softened butter
½ teaspoon salt
¼ cup all-purpose flour
¼ cup white sugar
2 eggs
½ cup milk
2 tablespoons white sugar
¼ teaspoon ground cinnamon

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • Place the carrot and turnip cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  • Return the carrots and turnips to the pot, and mash well with the butter, salt, flour and 1/4 cup of sugar. Whisk together the eggs and milk in a bowl, then stir into the mashed carrot mixture until blended. Scrape into the prepared casserole dish. Stir together 2 tablespoons of sugar with the cinnamon in a small bowl, and sprinkle over the top of the carrot mash.
  • Bake in the preheated oven until the carrot mash has slightly firmed and the top has begun to turn golden brown, about 45 minutes.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 23 g, Cholesterol 78.9 mg, Fat 8 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 311.7 mg, Sugar 16.5 g

LANTTULAATIKKO (FINNISH MASHED TURNIP CASSEROLE)



Lanttulaatikko (Finnish Mashed Turnip Casserole) image

This hearty Finnish side dish is similar to mashed potatoes, but with the special, earthy flavor of yellow turnips (lanttu). Lanttulaatikko is a favorite Christmas dish on Finnish holiday tables.

Provided by Member 610488

Categories     Vegetable

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 9

1 large turnip, peeled
1/8 cup breadcrumbs
1/2 cup butter
1 large egg
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger powder
1/2 teaspoon ground nutmeg
salt & pepper

Steps:

  • Boil turnip till tender (15-20 minutes). Remove turnip and allow to cool.
  • When cooled, mash turnip with potato masher or ricer in a medium bowl. Mix in all other ingredients.
  • Put mixture in casserole dish and bake in oven at 325 degrees F for one hour. Casserole should be brown and fully cooked through.
  • Note: in the USA, "yellow turnips" are sold as "rutabagas".

FINNISH RUTABAGA CASSEROLE (LÄNTTULAATIKKO)



FINNISH RUTABAGA CASSEROLE (LÄNTTULAATIKKO) image

Number Of Ingredients 11

Serves 8
2 large rutabagas, about 3 1/2 pounds, scrubbed and peeled
1 1/2 cups heavy cream
3/4 cup dry bread crumbs, plus more for topping
1/3 cup dark corn syrup or molasses
1 large egg, lightly beaten
1 1/2 teaspoons ground ginger
1/2 teaspoon ground white pepper
1/2 teaspoon grated nutmeg
Salt, to taste
Butter

Steps:

  • 1. Boil the rutabagas in lightly salted water until soft, 30 to 40 minutes. Drain, keeping the cooking liquid. Mash the rutabagas until smooth. 2. Preheat the oven to 350°F. Generously butter a 2 1/2- to 3-quart casserole or baking dish. 3. Combine the cream, bread crumbs, corn syrup, egg, ginger, pepper, nutmeg, and salt to taste and stir into the rutabagas. Add cooking liquid as needed for a loose, soft consistency. 4. Turn the mixture into the casserole dish. Press a pattern on top with a fork, and sprinkle lightly with bread crumbs. Dot with butter. 5. Bake uncovered until heated through and the top is golden, about 1 hour. Serve hot.

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