Lanttulaatikko (Rutabaga Casserole)
Cozy, fluffy, and mildly sweet, this Finnish casserole is an excellent winter side dish.
  • 3 rutabagas (about 1.5lbs)
  • 1/3 cup whole milk or heavy cream
  • 1 egg
  • 1/4 cup dark maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger (dried or fresh)
  • white pepper and salt
  • 1/4 cup breadcrumbs
  • Butter (4-5 tablespoons)
  1. Peel and cube rutabagas. Preheat oven to 325F.
  2. Put in pot and cover with water until just submerged. Bring to a boil, reduce heat to medium, and cook until very tender (approx 30 min).
  3. Once cooked, drain and mash (or blend) rutabagas until fairly smooth. Leave a few larger pieces for texture.
  4. Transfer puree (approx 2 cups) to bowl, and add egg, milk/cream, syrup, and spices (salt and pepper to taste). Mix.
  5. Pour mixture into a greased oven-safe dish (approx 9"x9").
  6. Cover top with breadcrumbs and dot with slices of butter.
  7. Bake in middle rack of oven for about 1 hour or until top is golden-brown. 
Serve hot! (For a completely non-traditional riff on this dish, sprinkle crumbled bacon and finely grated parmesan on top.)