Rutabaga Gratin Lanttulaatikko Food

LANTTULAATIKKO (FINNISH MASHED TURNIP CASSEROLE)

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".

RUTABAGA GRATIN

Steps:

• Make cashew cream: In a medium bowl, pour boiling water over cashews and let sit until they soften, at least 15 minutes and up to 30. Stir in yeast. Puree mixture in a blender on highest setting until smooth and creamy, about 3 minutes. Seasonwith salt to taste. Set aside.
• Make breadcrumbs: Pulse bread in a food processor until coarsely ground. Set aside. (You should have 1 cup.)
• Assemble gratin: Preheat oven to 375 degrees. Cover bottom of an 8-inch-round baking dish with a single layer of rutabaga slices, overlapping edges and working in a circle. Season with salt, pepper, andsome of the chopped herbs. Add another layer and season with salt, pepper, and herbs. Pour in about 1/3 of cashew cream -- enough to cover both layers. Continue until baking dish is full. Pour in remainingcashew cream. Sprinkle nutmeg over top layer. Toss breadcrumbs with oil in a small bowl. Top gratin with breadcrumbs.
• Bake on a rimmed baking sheet until rutabagas are tender when pierced with a sharp knife and breadcrumbs are golden brown, about 1 hour and 15 minutes.