Finnish Carrots Food

FINNISH CARROT CASSEROLE

Finnish Carrot Casserole image

The Finns seem to have many interesting ways of preparing root vegetables. Here is one from Florence Schwartz's "Vegetable Cooking of All Nations". It looks like it would go nicely with roasted meats. Posted for ZWT3.

Provided by Acerast

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup rice, cooked
2 cups milk
5 medium carrots, peeled and shredded
1 teaspoon salt
1 tablespoon dark brown sugar
2 eggs
3 tablespoons butter, melted
1/3 cup fine breadcrumbs or 1/3 cup cracker crumb

Steps:

Preheat the oven to 375°F.
In a bowl combine the rice, milk, carrots, salt, brown sugar and eggs.
Butter a 1-1/2 quart casserole.
Pour the carrot mixture into the casserole.
Combine the bread crumbs with the melted butter; sprinkle over the carrot mixture.
Bake for 40 minutes or until the top is lightly brown.

Nutrition Facts : Calories 297.6, Fat 11, SaturatedFat 6.2, Cholesterol 97.2, Sodium 571.8, Carbohydrate 41.1, Fiber 2.1, Sugar 5, Protein 8.2

FINNISH CARROT PANCAKE WITH CRANBERRY SAUCE

Finnish Carrot Pancake With Cranberry Sauce image

Here is a recipe for a very tasty and colourful meal. Serve this for 'Brunch', or for a main meal serve with potatoes and coleslaw, or cucumbers in sour cream (try "Jolean's Cukes in Sour Cream Recipe #121834" by Stacky5LRC - it's very good). You can make the sauce in advance, or use store bought Cranberry sauce if you're pushed for time. The Finnish name for the carrot pancake is Porkkanapannukakku, for the Cranberry Sauce it's Karpalokastike. This Recipe was originally posted for Zaar World Tour 2005; and it's being dusted off again for Zaar World Tour 2006. I still haven't got round to making the sauce, but at least I can tell you the pancake works a treat!

Provided by Mrs B

Categories Breakfast

Time 1h

Yield 1 pancake, 4 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups grated carrots
1/2 cup grated onion
1/2 cup dry breadcrumbs or 1/2 cup wheat germ
4 large eggs
1/4 cup milk
1/2 cup flour
1/2 teaspoon dried thyme
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cumin
1 tablespoon sunflower oil
salt and pepper
12 ounces cranberries (fresh or frozen)
1/2 cup maple syrup
1 orange, juice and rind of, grated
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1 pinch cinnamon

Steps:

TO MAKE THE PANCAKE: Preheat the oven to 450 F, 230 C, gas mark 8.
Wrap the carrot and onion in kitchen towel to remove excess moisture, then place them in a large bowl with the bread crumbs or wheat germ; mix them together thoroughly.
Make the pancake batter by beating the eggs, milk, flour and seasonings together until smooth; add the batter to the carrot mixture and stir until all the ingredients are evenly mixed together.
Heat the oil in a 10 inch cast iron skillet or heavy ovenproof baking dish; pour in the pancake mixture making sure the carrots are evenly distributed; place in the oven and bake for 20 minutes; lower the oven temperature to 350 F, 180 C /gas mark 4 and continue to bake for another 10-15 minutes, until the pancake is light brown, puffy and crisp.
Slice and serve immediately with Cranberry Sauce.
TO MAKE THE CRANBERRY SAUCE: Mix all sauce ingredients in a medium sized saucepan and cook over medium heat for 10 - 15 minutes, stirring, until the cranberries have popped and the sauce is thick.

Nutrition Facts : Calories 422.1, Fat 10.4, SaturatedFat 2.7, Cholesterol 213.6, Sodium 212.3, Carbohydrate 72.9, Fiber 8.4, Sugar 31.5, Protein 11.7

FINNISH TURNIP CASSEROLE

Finnish Turnip Casserole image

Carrots and sugar sweeten the turnip in this side dish. A must for my family's Thanksgiving and Christmas dinners. The recipe is often requested.

Provided by Tira N Gilchrest

Categories Side Dish Vegetables Carrots

Time 1h35m

Yield 6

Number Of Ingredients 10

Ingredients

3 large carrots, cubed
1 large turnip, cubed
3 tablespoons softened butter
½ teaspoon salt
¼ cup all-purpose flour
¼ cup white sugar
2 eggs
½ cup milk
2 tablespoons white sugar
¼ teaspoon ground cinnamon

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
Place the carrot and turnip cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Return the carrots and turnips to the pot, and mash well with the butter, salt, flour and 1/4 cup of sugar. Whisk together the eggs and milk in a bowl, then stir into the mashed carrot mixture until blended. Scrape into the prepared casserole dish. Stir together 2 tablespoons of sugar with the cinnamon in a small bowl, and sprinkle over the top of the carrot mash.
Bake in the preheated oven until the carrot mash has slightly firmed and the top has begun to turn golden brown, about 45 minutes.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 23 g, Cholesterol 78.9 mg, Fat 8 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 311.7 mg, Sugar 16.5 g

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