Real Recipes From Real Home Cooks ®

rutabaga casserole

Recipe by
Annastiina Salonen
Vanhalinna, Varsinais-Suomi

Rutabaga (also known as Swede) is a root vegetable commonly known in the Nordic Europe. It's like a turnip, except it's much bigger and has a yellow colour. 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). I have also posted the recipe in Finnish, here:

yield 10 serving(s)
prep time 30 Min
cook time 2 Hr
method Bake

Ingredients For rutabaga casserole

  • 1 kg
    rutabaga; about two medium
  • 75 ml
    bread crumbs
  • 1 tsp
  • 1/3 tsp
  • ¼ tsp
    white pepper
  • 100 ml
    rutabaga stock or water
  • 150 ml
    heavy cream
  • 50 ml
  • 2
  • ON TOP:
  • bread crumbs
  • butter

How To Make rutabaga casserole

  • 1
    1. Peel and chop the rutabaga and boil it soft just barely covered with water. 2. Puree the rutabaga, 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 rutabaga 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.