Creamy Finnish Rutabaga Casserole

Ingredients

• 2 large rutabagas (about 900g / 2lbs), peeled and cubed 2 large rutabagas (about 900g / 2lbs), peeled and cubed
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons sugar 2 tablespoons sugar
• 2 eggs, beaten 2 eggs, beaten
• 240ml (1 cup) heavy cream 240ml (1 cup) heavy cream
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 60g (1/2 cup) breadcrumbs 60g (1/2 cup) breadcrumbs
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 28g, 12g
• Protein: 5g
• Fiber: 4g
• Salt: 0.9g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the cubed rutabaga in a large pot of salted water and bring to a boil. Cook until the rutabaga is tender, about 15-20 minutes.
3. 3.
   Drain the cooked rutabaga and return it to the pot. Mash the rutabaga using a potato masher or fork until smooth.
4. 4.
   Add the butter, sugar, beaten eggs, heavy cream, salt, black pepper, and ground nutmeg to the mashed rutabaga. Stir well to combine.
5. 5.
   Transfer the mixture to a greased baking dish and smooth the top with a spatula.
6. 6.
   Sprinkle the breadcrumbs evenly over the top of the casserole.
7. 7.
   Bake in the preheated oven for 40-45 minutes, or until the casserole is golden and set.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.
9. 9.
   Garnish with fresh parsley and serve warm.

Treat your ingredients with care...

• Rutabaga — Make sure to peel the rutabaga before cubing it. It can be quite tough, so using a sharp knife is recommended.
• Heavy cream — Use full-fat heavy cream for a rich and creamy texture in the casserole.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by toasting and grinding stale bread.

Tips & Tricks

• For a twist, add a layer of grated cheese on top of the casserole before sprinkling the breadcrumbs.
• If you prefer a sweeter flavor, you can increase the amount of sugar in the recipe.
• Leftovers can be refrigerated and reheated in the oven or microwave.

Serving advice

Serve the creamy Finnish rutabaga casserole as a side dish alongside roasted meats, such as pork or beef. It pairs well with lingonberry sauce or cranberry sauce for a touch of tartness.

Presentation advice

To enhance the presentation, sprinkle some fresh parsley over the top of the casserole before serving. You can also serve it in individual ramekins for an elegant touch.