Finnish Browned Rutabagas Paistetut Lantut Finland Food
FINNISH BROWNED RUTABAGAS - (PAISTETUT LANTUT - FINLAND)
This is from "Best of Finnish Cooking." I haven't made it yet. It's usually served with roasts.
Provided by Debbie R.
Categories Vegetable
Time 40m
Yield 1 rutabaga
Number Of Ingredients 4
Steps:
- Peel the rutabaga and cut it into small cubes, about 1/2-inch.
- In a heavy skillet, melt the butter and saute the cubes over medium heat until brown on all sides, stirring often.
- Add the sugar or syrup, cover and let cook over low heat, stirring occasionally for 20-30 minutes or until soft. Add salt and pepper to taste. Serve.
FINNISH BEEF RAGOUT (PALAPAISTI - FINLAND)
This is from "Best of Finnish Cooking", which holds the author's Finnish recipes for her sons, so that they can always have these dishes. I haven't tried this yet. The only other recipe that uses allspice and heavy cream had cumin in it, which isn't Finnish at all. This dish is often served with browned rutabagas and boiled potatoes. Simmering the ragout can be done on the stovetop or inside the oven. The great thing about round steak is that it is a cheaper piece of meat. However, a long, slow, low-heat simmer is necessary to make it tender. Don't try to rush with higher heat.
Provided by Debbie R.
Categories Meat
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef cubes on all sides, a few at a time, in the mixture of butter and oil. Don't try to do all at once. It will lower the temperature too much and not be able to brown properly. When done, transfer into a casserole or dutch oven.
- Lightly brown the onions and vegetables in the same skillet; then put them in the casserole. Rinse the skillet with the 2 cups of water and add it to the casserole. Add salt and spices. Cover and let cook over low heat or in a 325 oven for 2 hours, or until the meat is tender.
- Mix flour with the 1/3 cup cold water and stir into the casserole along with the cream. Simmer 5 minutes. Add salt to taste.
FINNISH RAUMA COOKIES (RAUMAN PIPARKAKUT - FINLAND)
This is from "Best of Finnish Cooking", a cookbook by which the author is passing on Finnish cooking heritage to her sons. I haven't tried it yet. It differs from the other piparkakut recipes in that it doesn't use corn syrup. I think the sour cream in this one takes the place of it.
Provided by Debbie R.
Categories Dessert
Time 45m
Yield 1 batch
Number Of Ingredients 13
Steps:
- Beat eggs with the sugar until light. Stif in melted butter, sour cream and brandy.
- In another bowl, sift together the flour, cookie crumbs, soda, baking powder and spices.
- Stir the flour mixture into the egg mixture. Mix well. Dough will be very soft. Refrigerate overnight.
- Preheat oven to 350. Make 1-inch balls with your hands. Put them on a cookie sheet lined with parchment or lightly greased.
- Bake until nicely browned, about 15 minutes. Let cookies dry at room temperature a day before storing them in airtight tins.
Nutrition Facts : Calories 3481.9, Fat 135.5, SaturatedFat 77.9, Cholesterol 717.6, Sodium 3699.9, Carbohydrate 518.6, Fiber 10, Sugar 285.9, Protein 47.6
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