Best Finnish Rutabaga Casserole LÄnttulaatikko Recipes

Finnish Rutabaga (Swedes) Casserole image

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.

Rutabaga Casserole image

Provided by Annastiina Salonen @Elaini

Number Of Ingredients 12

1 kilograms rutabaga; about two medium
75 milliliter(s) bread crumbs
1 teaspoon(s) salt
1/3 teaspoon(s) ginger
¼ teaspoon(s) white pepper
100 milliliter(s) rutabaga stock or water
150 milliliter(s) heavy cream
50 milliliter(s) molasses
2 - eggs
ON TOP:
bread crumbs
butter

Steps:

1. Peel and chop the rutabaga and boil it soft just barely covered with water. 2. Puree the rutabaga, for example using an immersion blender. You may make it fine or have some pieces, the choice is yours.
1. Heat the oven to 175°C. 2. Mix the dry ingredients with each other. 3. Add the rest of the ingredients into the dry ingredients and mix it even. 4. Add the creamy mix into the rutabaga puree and divide it into the baking dishes (or use one big). 5. Even the surface of the casseroles and using a tablespoon, press a wavy pattern on top of them. 6. Lightly sprinkle the casseroles with bread crumbs and add small pieces of butter. 7. Cook the casseroles at the lower level of the oven, for one and a half hours.