carrot casserole with semolina

a recipe by
Annastiina Salonen
Vanhalinna, Varsinais-Suomi

This smooth, aromatic, spicy and sweet casserole is common side dish made in Finland around the Christmas time and it very much belongs to my childhood. This type of dish is also known as a "box" (in Finnish, laatikko or loora). Yet, what stops cooking some in another time? There are a few versions of it, one using cooked rice, and this one is using semolina, making it smoother. I have also posted the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/855657/Porkkanalaatikko%20Mannalla/

serves 10
prep time 30 Min
cook time 2 Hr
method Bake

Ingredients For carrot casserole with semolina

  • 1 kg
    carrots
  • 75 ml
    semolina
  • 1 tsp
    salt
  • ¼ tsp
    nutmeg
  • 100 ml
    carrot stock or water
  • 150 ml
    heavy cream
  • 50 ml
    molasses
  • 2
    eggs
  • ON TOP:
  • bread crumbs
  • butter

How To Make carrot casserole with semolina

  • 1
    1. Peel and chop the carrots and boil them soft just barely covered with water. 2. Puree the carrots, for example using an immersion blender. You may make it fine or have some pieces, the choice is yours.
  • 2
    1. Heat the oven to 175°C. 2. Mix the dry ingredients with each other. 3. Add the rest of the ingredients into the dry ingredients and mix it even. 4. Add the creamy mix into the carrot puree and divide it into the baking dishes (or use one big). 5. Even the surface of the casseroles and using a tablespoon, press a wavy pattern on top of them. 6. Lightly sprinkle the casseroles with bread crumbs and add small pieces of butter. 7. Cook the casseroles at the lower level of the oven, for one and a half hours.
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