Recipe

Creamy Finnish Rutabaga Casserole

Velvety Delight: Finnish Rutabaga Casserole

4.0 out of 5

Indulge in the comforting flavors of Finnish cuisine with this creamy rutabaga casserole. Made with wholesome ingredients and traditional cooking techniques, this dish is a staple in Finnish households during the colder months.

Casserole› Lanttulaatikko

European cuisine› Northern European cuisine› Nordic cuisines› Finnish cuisine

Preparation time

20 minutes

Cooking time

45 minutes

Total time

1 hour and 5 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free (if using gluten-free breadcrumbs), Nut-free, Soy-free, Egg-free (if using egg substitutes)

Allergens

Dairy (butter, cream, and eggs)

Not suitable for

Vegan, Dairy-free, Paleo, Keto, Low-carb

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.
Preheat the oven to 180°C (350°F).
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.
Drain the cooked rutabaga and return it to the pot. Mash the rutabaga using a potato masher or fork until smooth.
4.
Add the butter, sugar, beaten eggs, heavy cream, salt, black pepper, and ground nutmeg to the mashed rutabaga. Stir well to combine.
5.
Transfer the mixture to a greased baking dish and smooth the top with a spatula.
6.
Sprinkle the breadcrumbs evenly over the top of the casserole.
7.
Bake in the preheated oven for 40-45 minutes, or until the casserole is golden and set.
8.
Remove from the oven and let it cool for a few minutes before serving.
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.