2 December 2013

Finnish swede casserole – Lanttulaatikko

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.


1 large swede
1dl oat cream
1dl breadcrumbs
2tbsp maple syrup
25g butter
½tsp ground ginger
½tsp white pepper
½tsp salt


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.

Your VegHog

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