A sweet and savory Finnish Christmas casserole of mashed swede enriched with cream, egg, and a touch of nutmeg, baked until golden.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic baking dish
Garnishes: breadcrumb crust
Accompaniments: Christmas ham alternatives, mustard
Instructions
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1
Boil swede cubes in salted water for 25-30 min until very tender. Drain well.
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2
Mash swede until smooth. Stir in cream, beaten eggs, dark syrup, nutmeg, salt, and pepper.
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3
Pour into a buttered baking dish. Sprinkle with breadcrumbs and dot with butter.
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4
Bake at 175°C for 45-50 min until golden on top and set in the center.
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5
Rest 10 min before serving alongside other Christmas casseroles.
Did You Know?
Finnish Christmas dinner features not one but three different root vegetable casseroles — swede, carrot, and potato.
Chef's Notes
Equipment Tips
- large pot
- masher
- baking dish
- oven
Garnishing
breadcrumb crust
Accompaniments
Christmas ham alternatives, mustard
The Story Behind Lanttulaatikko
Lanttulaatikko is one of the sacred trio of Finnish Christmas casseroles (laatikot). The tradition of baking root vegetable casseroles emerged in the 19th century when ovens became common in Finnish homes. Each family guards their proportions of cream, egg, and syrup as closely held secrets.
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