Ingredients
4 medium swedes – 5 if they are particularly small
1 tbs butter
1/4 tsp white pepper
1/2 tsp salt
1/2 tsp nutmeg – preferably freshly grated
water for simmering
1 egg
1 tbs cream – pouring or thickened
1 tbs plain flour
2 tbs golden syrup
1 tbs butter, extra
3/4 cup white breadcrumbs
Method
Top and tail the swedes and then peel the skins. They are quite difficult to peel with a standard peeler so carefully peel them with a sharp knife.
Dice into fairly small cubes.
Place the swedes into a saucepan along with the butter, salt, pepper and nutmeg.
Pour in water so that it comes near to half way up the chopped swedes, you aren’t looking to cover them with water.
Bring to the boil and then reduce to a simmer. Cover with a tight fitting lid and gently simmer for 1.5 hours.
Check them every now and then to make sure there is enough water. They are ready when they are completely soft when pierced.
Drain and then mash till smooth.
Add the egg, cream, flour, butter and golden syrup and mash/stir till combined.
Sprinkle over the breadcrumbs and then place in a pre heated 160°C / 320°F oven and bake for 45-50 mins.
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Finnish Rutabaga Casserole aka Swede Casserole
Prep time
Cook time
Total time
A must have dish at any Finnish Christmas dinner. It's sweet with a tang that marries so beautifully with the array of roast meats.
Ingredients
- 4 medium swedes – 5 if they are particularly small
- 1 tbs butter
- ¼ tsp white pepper
- ½ tsp salt
- ½ tsp nutmeg – preferably freshly grated
- water for simmering
- 1 egg
- 1 tbs cream – pouring or thickened
- 1 tbs plain flour
- 2 tbs golden syrup
- 1 tbs butter, extra
- ¾ cup white breadcrumbs
Method
- Top and tail the swedes and then peel the skins. They are quite difficult to peel with a standard peeler so carefully peel them with a sharp knife.
- Dice into fairly small cubes.
- Place the swedes into a saucepan along with the butter, salt, pepper and nutmeg.
- Pour in water so that it comes near to half way up the chopped swedes, you aren’t looking to cover them with water.
- Bring to the boil and then reduce to a simmer. Cover with a tight fitting lid and gently simmer for 1.5 hours.
- Check them every now and then to make sure there is enough water. They are ready when they are completely soft when pierced.
- Drain and then mash till smooth.
- Add the egg, cream, flour, butter and golden syrup and mash/stir till combined.
- Sprinkle over the breadcrumbs and then place in a pre heated 160°C / 320°F oven and bake for 45-50 mins.
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