Traditional Finnish Rutabaga Casserole
Rutabaga belongs to the turnip family and is often eaten in North Europe. This is traditional Finnish casserole recipe made from rutabaga.
- rutabaga (What is rutabaga?) 1000 g
- water 600 mL
- salt 1 tablespoon
- milk 150 mL
- cream 150 mL
- breadcrumbs 100 mL
- egg 1
- dark syrup 2 tablespoon
- ginger 5 g
- cinnamon 1 teaspoon
- white pepper 1/2 teaspoon
- rough ground dried red pepper 1 pinch
- Potato masher or a hand blender
- Wash and peel the rutabaga. Cut them to about nice big eatable chunks.
- Put the rutabaga in the pot with salt and enough amount of water, and heat with low heat. Cover with lid. No need to boil, low heat cooking is okay. Keep heating until they are soft so that you can stick a fork in them very easily.
- Mix milk, cream, egg and breadcrumbs well in a bowl. Let it sit until thick.
- Pour the boiling water aside for later use. Mash the rutabaga with masher or stavmixer into a fine mash. Add boiling water to make it into a nice porridge structure.
- Pour the mash into the oven tray which has been buttered, either one big or two smaller ones. Make some decorative figures on the top with a spoon and sprinkle a thin layer of breadcrumbs on the top.
- Bake in the oven at 150 degrees for two hours.
- Serve nicely and it's ready!
Rutabaga belongs to the family of turnip. The taste is slightly sweet and eaten in North Europe and Noeth America. This is a very traditional Christmas food. Not everybody likes it, but I definitely do. The taste of rutabaga is unique indeed. Making Rutabaga Casserole is time consuming but well worth the effort. The sweet taste and smooth structure are nice, breadcumb topping is super nice. This is definitely a must-have side dish for a traditional Christmas table.
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