
Sweet baked carrot casserole blended with rice porridge and a touch of nutmeg — a bright orange essential at every Finnish Christmas dinner.
Allergen Warning
Contains: gluten, dairy, eggs
Equipment needed
oven, baking dish, stovetop, pot
Peel and chop carrots, boil in salted water until very tender, about 25 minutes
Drain and mash carrots until smooth
Mix mashed carrots with rice porridge, beaten eggs, syrup, milk, and breadcrumbs
Season with nutmeg and salt
Pour mixture into a buttered baking dish and smooth the top
Dot with butter and sprinkle a few extra breadcrumbs on top
Bake at 175C (350F) for 1 hour until golden and set on top
Let cool slightly before serving alongside other Christmas casseroles
Storage Instructions
Refrigerate up to 5 days. Freezes well for 3 months. Like the other Christmas casseroles, it is traditionally made days ahead and reheated for Christmas Eve.
Cultural Context
The sweetest of the three Finnish Christmas casseroles, porkkanalaatikko gets its distinctive character from mixing mashed carrots with rice porridge. Children often prefer this over the rutabaga version due to its natural sweetness.
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