Lanttulaatikko- Finnish Rutabaga Bake

Never heard of a rutabaga before?  Perhaps you know it by one its other names: Swedish turnip, swede, or yellow turnip?   But considering the fact that the guy at the supermarket checkout line had to ask me three times what it was, I’m guessing that it’s not really that big of a seller.

That’s a shame because it’s actually one tasty root vegetable.  As it turns out, it originated from a cross between turnip and cabbage.  Not a crossbreed I would ever have thought of, but I guess that’s why I’m not a botanist.

I’m a couple weeks too late, but this rutabaga bake, made with mashed rutabaga, cream, bread crumbs and seasoned with a hint of nutmeg, is an old, traditional Finnish Christmas dish.  The rutabaga is inherently sweet, but if you’d like to dial it up a bit (a la the Sweet Potato Casserole), feel free to add a teaspoon or so of sugar.

Print

Lanttulaatikko- Finnish Rutabaga Bake

Yield: 6 side servings

Ingredients:

* 2 medium rutabagas, peeled and diced (about 6 cups)
* 3 Tablespoons butter, divided, plus extra for greasing
* 3/4 cup cream (I used half-and-half)
* 3/4 cup gluten-free breadcrumbs
* 1 teaspoon salt
* 1/2 teaspoon nutmeg
* 2 eggs, slightly beaten

Directions:

Place the diced rutabaga in a large saucepan and cover with water. Bring to a boil and then reduce heat and simmer until tender, about 20 minutes. Drain and mash. Set aside to cool slightly.

Preheat the oven to 350 degrees. Grease an ovenproof dish with butter.

Add 2 Tablespoons of the butter, the cream, breadcrumbs, salt, nutmeg and eggs to the rutabaga and stir to mix. Pour into the prepared dish and dot the surface with pats of the remaining butter. Bake for 45 minutes or until the top has lightly browned.

    Pin It

8 Responses to “Lanttulaatikko- Finnish Rutabaga Bake”

  1. #
    1
    Miss Michelle — January 10, 2012 at 4:03 am

    how neat! i always look at the rutabaga at the grocery store and wonder what it tastes like or how to cook it! thanks for the recipe, totally going to buy one this week!

    ~Michelle @ http://michellebelanger.blogspot.com

    Reply

  2. #
    2
    CATE — January 10, 2012 at 5:54 am

    Hope you like it Michelle :)

    Reply

  3. #
    3
    Anonymous — January 10, 2012 at 6:52 pm

    We have this every christmas as a side dish to “Pinnekjøtt”, smoked/dried ribs of sheep; it is simply excellent. I recommend spreading the layer thin in a very large dish; this will make the top crunchy and sweet!

    Reply

  4. #
    4
    Anonymous — January 11, 2012 at 12:49 am

    Really love rutabega and turnip so I'll definitely try this recipe. I usually use it in stews or boiled and mashed with butter but this seems like a more “elegant” side to serve during the holidays. Thanx!

    Reply

  5. #
    5
    CATE — January 11, 2012 at 3:12 am

    Anon #1- thanks for the tip! I'll also have to investigate this Pinnekjøtt, but I'm guessing I won't be able to find sheep ribs :)

    Anon #2- I love turnip in stew too (as well as mashed)… this is a little richer because of all the cream :)

    Reply

  6. #
    6
    Hovkonditorn — January 11, 2012 at 3:23 am

    This is one of my favorite on the Christmas table!

    Reply

  7. #
    7
    Katie — November 11, 2014 at 5:35 am

    I have a good Finnish friend who was having a “pre-Christmas” party recently, and she sent me some pictures, including one of rutabaga casserole. She said they have it for Christmas every year. So I searched for a recipe and I came here. Congratulations on having truly “used” world recipes on your website! I’m very excited to try this out for Christmas :) thank you!

    Reply

  8. #
    8
    Matti — October 30, 2015 at 11:32 am

    Lanttulaatikko brings back childhood memories…nightmares.
    Lanttulaatikko is awful. And I am not picky and love Finnish food. But not this one.
    My mom made it often, not just during Christmas. UGH!

    Reply

Leave a Comment