I begin the
Christmas recipes with this iconic Finnish Christmas dish. This style
of swede casserole, Lanttulaatikko, is hardly missing
from any Finnish Christmas feast. It's a very good addition to any
vegetarian Christmas meal and it's easy to make. The only problem is
that the making process is fairly time consuming. That is why it's
typically prepared before Christmas and then frozen or refridgerated
to be reheated on Christmas.
This recipe only
makes a small amount of casserole. Feel free to double the amounts if
you want to have more casserole. On my family's Christmas table we
tend to have many different things so that not such huge amounts are
needed of each.
Ingredients
1 large swede
1dl oat cream
1dl breadcrumbs
2tbsp maple syrup
25g butter
½tsp ground
ginger
½tsp white pepper
½tsp salt
Method
Peel the swede and
cut it into small pieces. Boil the swede pieces in salty water until
they are soft. This takes about 20 minutes.
Puree the swede
and add little butter. Then also add the cream and 2/3 of the
breadcrumbs to the swede and season the mix with maple syrup, ginger,
white pepper and salt. As a result you should have a puree that is
slightly more moist than regular potato mash.
Put the mix into
small ramekins or a larger oven dish. Sprinkle the rest of the
breadcrumbs on the top.
Bake at 180C for
about 2 hours. For the last hour you can reduce the temperature to
150C.
Serve as a side
dish at the Christmas table.
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