(Finnish mashed rutabaga casserole)
Image by timsackton
4 to 6 servings
- Rutabagas (yellow turnips, or swedes) -- 2 or 3, or about 1 1/2 pounds
- Breadcrumbs -- 1/2 cup
- Heavy cream or half-and-half -- 1/2 cup
- Eggs, beaten -- 2
- Dark corn syrup or molasses -- 3 tablespoons
- Ground ginger -- 1 teaspoon
- Salt and white pepper -- to season
- Butter, cut into small cubes -- 3 tablespoons
- Preheat oven to 350°F. Peel the rutabagas, then cut them into large chunks. Place the rutabagas in a large saucepan and add water to cover and a big pinch of salt. Bring to a boil over medium-high heat, then reduce heat to medium and boil until cooked through and tender, about 15 to 20 minutes. Drain and set aside to steam dry.
- Add the breadcrumbs, heavy cream, eggs, syrup or molasses, ginger, salt and white pepper to a large bowl and whisk together. Use a ricer or potato masher to mash the rutabagas until they are smooth. Stir the breadcrumb and cream mixture into the mashed rutabagas. Adjust seasoning with salt and white pepper.
- Transfer the mashed rutabagas to a buttered casserole dish and make a decorative pattern on the top using a fork or spoon. Dot the top of the rutabagas with the butter and place in the oven.
- Bake the lanttulaatikko for about 45 minutes, or until cooked through and browned on the top. Serve hot with roast or braised meats.
- Reserve some of the breadcrumbs to sprinkle over the top of the lanttulaatikko before dotting it with the butter and baking.
- Other spices besides ginger are often added, including cinnamon and nutmeg.