LANTTULAATIKKO (FINNISH MASHED TURNIP CASSEROLE)
This hearty Finnish side dish is similar to mashed potatoes, but with the special, earthy flavor of yellow turnips (lanttu). Lanttulaatikko is a favorite Christmas dish on Finnish holiday tables.
Provided by Member 610488
Categories Vegetable
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Boil turnip till tender (15-20 minutes). Remove turnip and allow to cool.
- When cooled, mash turnip with potato masher or ricer in a medium bowl. Mix in all other ingredients.
- Put mixture in casserole dish and bake in oven at 325 degrees F for one hour. Casserole should be brown and fully cooked through.
- Note: in the USA, "yellow turnips" are sold as "rutabagas".
KARELIAN LANTTUKUKKO (FINNISH MEAT AND RUTABAGA PIE)
This is a traditional Finnish recipe for meat pie from the Karelian region. Minced meat is combined with rutabagas under a yeast pastry.
Provided by threeovens
Categories Savory Pies
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine yeast and warm water, stirring to dissolve yeast, then combine with enough of the rye flour for the consistence of porridge; cover loosely and set aside for one hour.
- Meanwhile, peel and slice the rutabaga and cook in salted water until soft, about 20 minutes.
- Once the yeast has been activated, stir in enough all purpose flour to form a dough (the dough will leave the sides of the bowl); cover with a clean towel and set aside to rise for 1 hour.
- Add a small amount of oil to a skillet and fry the meat, onion, salt and pepper, and chopped parsley; remove from heat once the onions begin to caramelize and are a light golden.
- Preheat oven to 425 degrees F.
- After an hour the dough should have doubled in size; turn out onto a work surface dusted with rye flour.
- Knead dough; roll out dough to either a square shape or circular shape to be stuffed with the rutabagas and meat mixture.
- To the dough, place a layer of rutabaga, then meat.
- Fold over the sides to cover filling and seal.
- Transfer to a greased baking sheet and bake until crust is golden and filling is cooked through, about 1 hour.
- Brush the top with butter and let cool slightly before slicing.
- NOTE: The original recipe called for the pie to be wrapped in grease-proof paper, then newspaper, then a plastic bag. It was allowed to rest, at room temperature, for 3 hours to soften.
Nutrition Facts : Calories 702.7, Fat 23.8, SaturatedFat 9, Cholesterol 102.8, Sodium 6695.4, Carbohydrate 80.2, Fiber 5.2, Sugar 2.2, Protein 38.6
FINNISH RUTABAGA (SWEDES) CASSEROLE
I'm posting this for ZWT3. I've not made it but it seems a nice preparation of rutabagas or swedes as some of you call them. This is from Florence Schwartz's "Vegetable Cooking of all Nations".
Provided by Acerast
Categories Vegetable
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
- Reduce heat and simmer until rutabagas are soft, about 20 minutes.
- Drain and mash the rutabagas.
- Meanwhile, soak the bread crumbs in the cream.
- To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
- Combine the cream mixture with the mashed rutabagas.
- Butter a 2-1/2 quart casserole dish.
- Turn the rutabagas into the casserole and dot with the butter.
- Bake at 350F for 1 hour or until lightly browned on top.
BAKED RUTABAGA CASSEROLE
Light and fluffy mashed and baked rutabagas with dill, green onions, and a savory crumble topping. This is an altered version of the many root vegetable "puff" recipes. Instead of the nut-crouton crumble, try it with a sprinkle of cheese over the top.
Provided by Shake-n-Bake
Categories Side Dish Casseroles
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of salted water to a boil over high heat. Add rutabagas; boil until tender, about 15 minutes.
- Meanwhile, blend or whisk egg whites in a bowl until thick and frothy.
- Drain water from rutabagas and mash with a potato masher. Stir in butter while still hot so it melts and is distributed evenly, followed by egg yolks, green onion, dill, paprika, garlic powder, salt, and black pepper. Pour into a 9-inch ceramic or Pyrex® casserole dish that is approximately 1 1/2-inch thick.
- Combine croutons and almonds in the bowl of a food processor until crumbly. Sprinkle over the top of the casserole.
- Bake in the preheated oven until browned and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 18.1 g, Cholesterol 97.1 mg, Fat 10 g, Fiber 5.5 g, Protein 6.1 g, SaturatedFat 4.5 g, Sodium 216 mg, Sugar 11.3 g
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