Rutabaga casserole or lanttulaatikko, as we call it (lanttu=rutabaga, laatikko=casserole or box), is one of them and it is one of my all time favourites. It tastes good on its own but even better with Christmas ham. This casserole takes a bit time to prepare but it is not difficult at all. Just try it.
This recipe is my mother's and it is one of my favourite Christmas recipes even though it is not the most traditional one. I would say it is even better! Without this there really isn't a Christmas at all.
I usually prepare this in the beginning of the December since it can be frozen. This way Christmas preparations are easier to handle and not make you dead tired. You even enjoy Christmas more if you aren't exhausted. Christmas should be joyful and not something you are forced to do.
In this casserole you can clearly taste rutabaga and dark syrup. This is also one of the few recipes my family uses white pepper. Non of us truly enjoys that spice but in this, it is absolutely perfect addition.
2. Boil the rutabaga pieces in well salted water as long as the pieces become soft. Reserve part of the boiling water in case you need it later for the rutabaga mash.
3. Mash the cooked rutabagas with a potato pestel.
4. Add dark syrup and white pepper to the hot rutabaga mash. Don't add all at once since rutabagas taste a bit different each year and in some years you need to youse more syrup and some years less. Same with the white pepper. The amount are referential. Trust your taste since after all, you are eating it. Add some boiling liquid if the mash is too thick. It shouldn't be runny but not too thick either.
5. Butter the casserole tins and pour in the spiced rutabaga mash. If you wish you can make some pattern on the surface by using a spoon. Add a few smallish pieces of butter on the top. Bake about 3-4 hours in 125 Celsius degrees.
If you want to freeze the casseroles bake only about 3 hours since otherwise casserole dries too much .
Syrup will change the casserole darker each time you bake it since it caramellisizes.
I hope you enjoy the recipe!
If you are searching for a completely traditional version you prefer this one:
1 kg rutabaga
2 dl heavy cream
2 eggs1 tsp salt1 tsp ground ginger¼ tsp allspice¼ tsp ground nutmeg¾ dl dark syrup
1. Wash, peel and slice the rutabagas.
2. Boil the rutabaga pieces in well salted water as long as the pieces become soft. Reserve part of the boiling water in case you need it later for the rutabaga mash.
3. Mash the cooked rutabagas with a potato pestel.
4. Mix all the ingredients, add some more if needed.
5. Grease the casserole with butter, add the mix and level.
6. Add some butter pieces and breadcrumbs on the top.
7. Bake in 175 Celsius degrees for about 2 hours.
2 dl heavy cream
2 eggs