Scandinavian Rotmos Side Dish With Rutabagas And Potatoes Recipes

SCANDINAVIAN MASHED POTATO AND RUTABAGA CASSEROLE

Steps:

• Put the potatoes in a large pot and cover them with water. Add 1 teaspoon salt for each quart of water. Heat to boiling and cook for 20 to 25 minutes, until the potatoes are tender. Drain, peel, and mash the cooked potatoes.
• Meanwhile, pare the rutabaga and cut it into 1-inch pieces. Place in a saucepan, cover with water, and bring to a boil. Simmer until tender, 25 to 30 minutes. Drain, mash, and add the cooked rutabaga to the potatoes. Beat with an electric mixer until the potatoes and rutabagas are smooth and fluffy. Beat in the flour, eggs, salt, and milk or cream.
• Preheat oven to 350°F Butter a 3-quart shallow baking dish. Turn the mixture into the dish. Using a spoon, spread out the mixture, making indentations in the top of the casserole. Dot with the butter and sprinkle with the bread crumbs. Bake uncovered for 1 hour, or until lightly browned. 12 servings.
• Scandinavian Feasts.

RUTABAGA POTATA

Steps:

• Carefully peel and cut the rutabaga into small pieces. Place in a pot of cold water, with a lid.
• The rutabaga takes 20 minutes longer than the potatoes to cook. So, start cooking the rutabaga while peeling the potatoes. Bring to a boil and reduce to a simmer.
• Cut the potatoes into pieces, and place in a pot of cold water, add salt to the water too. Just like you were making mashed potatoes. Bring to a boil and reduce to a simmer. Cover with a lid.
• Cook both rutabaga and potatoes until tender. When cooked and tender, drain both pots well. Add the contents of one pot to the other, add the butter, some milk and pepper, and mash together. Just like mashed potatoes. Place in a serving bowl, and dot with butter. Enjoy!

SCANDINAVIAN ROTMOS (SIDE DISH WITH RUTABAGAS AND POTATOES)

Steps:

• In a large pot, bring water, allspice, peppercorns, and salt to a boil.
• Peel and finely chop the rutabagas and carrots. Add to the pot.
• Reduce temp to a low boil and cook for 15 minutes.
• Meanwhile, peel and finely chop the potatoes.
• After the 15 minutes is up, add the potatoes and cook an additional 20 minutes, or until the potatoes are fork-tender.
• Use a slotted spoon to remove the potatoes to a mixing bowl. Mash the potatoes rutabagas, and carrots, adding just enough cooking water to get a creamy purée.
• Place in a serving bowl, sprinkle with cinnamon or nutmeg, and top with butter.