Finnish Rutabaga Casserole aka Swede Casserole
Total time
Recipe type: Side Dish | Vegetarian
Cuisine: Finnish
Serves: 10
- 4 medium swedes – 5 if they are particularly small
- 1 tbs butter
- ¼ tsp white pepper
- ½ tsp salt
- ½ tsp nutmeg – preferably freshly grated
- water for simmering
- 1 egg
- 1 tbs cream – pouring or thickened
- 1 tbs plain flour
- 2 tbs golden syrup
- 1 tbs butter, extra
- ¾ cup white breadcrumbs
- Top and tail the swedes and then peel the skins. They are quite difficult to peel with a standard peeler so carefully peel them with a sharp knife.
- Dice into fairly small cubes.
- Place the swedes into a saucepan along with the butter, salt, pepper and nutmeg.
- Pour in water so that it comes near to half way up the chopped swedes, you aren’t looking to cover them with water.
- Bring to the boil and then reduce to a simmer. Cover with a tight fitting lid and gently simmer for 1.5 hours.
- Check them every now and then to make sure there is enough water. They are ready when they are completely soft when pierced.
- Drain and then mash till smooth.
- Add the egg, cream, flour, butter and golden syrup and mash/stir till combined.
- Sprinkle over the breadcrumbs and then place in a pre heated 160°C / 320°F oven and bake for 45-50 mins.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/finnish-rutabaga-casserole-aka-swede-casserole/
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