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Rutabaga Gratin Recipe
Flavors of Finland
Total time: more than 2 hours
Prep. time: 25-30 minutes
Cooking time for the rutabagas: 35-40 minutes
Total cooking time for the gratin: 1-1/2 to 2 hours
Oven temperature: 180°C / 350°F
Difficulty: Easy
Chef's Note
(Lanttulaatikko)
Gratins, dishes baked until they have a deliciously browned surface, are a special part of the Finnish Christmas meal. Moreover, they are extremely practical for the cook since they can be made ahead of time; in fact their flavour improves when they are reheated.
Gratins, dishes baked until they have a deliciously browned surface, are a special part of the Finnish Christmas meal. Moreover, they are extremely practical for the cook since they can be made ahead of time; in fact their flavour improves when they are reheated.
Note: the flavour of the rutabaga can be enhanced by adding some fried onion.
Tip: keeps well in a cool place for two to three days
Ingredients
For 10 servings
- 2 large Rutabagas, about 1-1.5 kg (2-3 lb.)
- 400 ml / 1 1/2 cups cream or milk and cream
- 200 ml / 3/4 cup breadcrumbs
- 100 ml / 6 Tbsp. molasses
- 1 egg
- 1 1/2 Tsp. ground ginger
- 1/2 Tsp. white pepper
- 1/2 Tsp. grated nutmeg
- 1 Tbsp. salt
To gratiné
- Butter and breadcrumbs
Method
- Wash and peel the rutabagas. Cut into long slices and boil in lightly salted water until tender;
- drain, reserving the cooking liquid; mash or blend the rutabagas;
- combine the mashed rutabaga with the cream, bread crumbs, molasses, beaten egg, spices and enough of the cooking liquid to create a soft, fairly thin consistency;
- place in a buttered baking dish, decorate the surface with a fork and sprinkle with a thin layer of bread crumbs;
- dot the top with butter and place in a preheated 180° C (350° F) oven for 60 to 90 minutes, until nicely browned on top.
More recipe ideas
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Photo: Finland Promotion Board
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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