Entree: Finland – Central Culinary Region – Lanttulaatikko (Baked mashed rutabaga casserole mixed with milk, egg, butter, and breadcrumbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 55 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) rutabaga (lanttu), peeled and cut into 1-inch (2.5 cm) cubes
- 3/4 cup (180 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1 large egg, approx. 1.8 oz (50 g), beaten
- 1/4 cup (56 g) unsalted butter, melted, plus extra for greasing and dotting
- 1/2 cup (50 g) dry breadcrumbs, divided
- 1 tbsp (12 g) light brown sugar or dark syrup
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (5 g) salt
- 1/4 tsp (0.5 g) freshly ground black pepper

Instructions

1. Preheat oven to 375°F (190°C). Butter a 9x9-inch (22x22 cm) baking dish.
2. Place rutabaga cubes in a pot and cover with cold water. Bring to a boil, then simmer until very tender, about 25–30 minutes. Drain well.
3. Mash the hot rutabaga until smooth (use a potato ricer or masher for a fine texture). Stir in milk and cream until the mash is creamy and loose.
4. Off heat, beat in the egg, melted butter, 1/4 cup (25 g) of the breadcrumbs, brown sugar or syrup, nutmeg, salt, and pepper until evenly combined.
5. Transfer mixture to the prepared baking dish. Sprinkle remaining 1/4 cup (25 g) breadcrumbs over the top and dot with small pieces of butter.
6. Bake for 40–55 minutes until the top is golden and the casserole is set in the center. Let rest 10 minutes before serving. Serve warm as a main component of a traditional Finnish meal.