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.