A sweet and creamy mashed rutabaga casserole spiced with nutmeg — an essential dish on the Finnish Christmas table alongside ham and other laatikot.
Allergeenivaroitus
Sisältää: gluten, dairy, eggs
Tarvittavat välineet
oven, baking dish, stovetop, pot
Peel rutabaga and cut into chunks, boil in salted water until very soft, about 40 minutes
Drain and mash thoroughly until smooth
Soak breadcrumbs in cream for 10 minutes
Mix the mashed rutabaga with the cream-soaked breadcrumbs, beaten eggs, syrup, nutmeg, and salt
Pour into a buttered baking dish and smooth the top
Dot generously with butter
Bake at 175C (350F) for 1.5 hours until the top is golden brown and the casserole is set
Serve warm as part of the Finnish Christmas table
Säilytysohjeet
Refrigerate up to 5 days. Freezes well for 3 months. Reheat in oven at 175C for best results. The flavors actually deepen overnight.
Kulttuurinen tausta
One of the sacred trio of Christmas casseroles (laatikot) alongside carrot and potato casseroles. No Finnish Christmas table is complete without lanttulaatikko, and families often argue passionately about whose grandmother's recipe is the best.
Enjoyed Lanttulaatikko? Try Detox Green Sunrise — Balance out a rich meal.
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