Carrot casserole and swede casserole -  Classic Finnish Christmas dishes

Carrot and Swede Casseroles – Finnish Christmas Classics

These two casserole dishes are must-haves in Finnish Christmas table. They’re side dishes to the main but especially carrot casserole would make a great vegetarian main anytime of the year.

Carrot Casserole

Ingredients

  • 75 ml rice
  • 200 ml water (or water carrots were boiled in)
  • 350 ml milk
  • 500 g carrors, sliced and boiled
  • 1 tsp salt
  • pinch of white pepper
  • pinch of nutmeg
  • 1/2 tbsp syrup
  • 1 egg
  • breadcrumbs and butter for crusting

Method

  1. Start by boiling the carrots in barely enough water.
  2. Keep the water and use it to boil your rice. Once rice has absorbed all the water, add milk and simmer on lowest heat for 45 minutes.
  3. Mash your carrots and add other ingredients. I usually add rice last, little by little, and make sure there’s not too much of it. You can make this as little or much ‘carroty’ as you want.
  4. Divide in batter into two, buttered, tin foil trays. This will make two roughly 400 gram trays. Level the tray and sprinkle breadcrumbs on top. Bake for 45 minutes in 200°C with a knob of butter on top.

Preparation time: 1 hour

Cooking time: 50 minute(s)

Number of servings (yield): 6 as a side

Swede (or Rutabaga) Casserole

Ingredients

  • 650 g swede, diced
  • 120 ml cream
  • 40 ml breadcrumbs (plus extra for topping)
  • 2 tbsp golden syrup
  • 1 large egg
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • pinch of white pepper
  • butter

Method

  1. Boil your swede and mash when ready
  2. Add other ingredients and mix well
  3. (Sometimes swedes (and Swedes) can be a bit bitter, if so add more syrup)
  4. Divide into two buttered tin foil trays. This should make two 400 gram trays
  5. Level the tray and sprinkle breadcrumbs on top. Bake for 45 minutes in 200°C with a knob of butter on top.

Preparation time: 15 minutes

Cooking time: 45 minutes(s)

Number of servings (yield): 8 as a side

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