by Saara B

Created on: December 21, 2006   Last Updated: May 04, 2007

Here are a couple of traditional Finnish winter casseroles to enjoy during the holidays or just whenever you feel like some comfort food:

Carrot and Rice Casserole (Porkkanalaatikko)
Preparation time:
Approx. 2 hours
Cooking time: 45 mins
Medium oven.

1 1/2 kilograms of carrots peeled and diced
250ml (1 metric cup) of white rice
500ml milk
1-2 tbsp butter
2 eggs
sugar and salt to taste

1.Place carrots in large saucepan filled with water and pinch of salt, boil for approx. 1 2 hours until completely soft (you may need to top up the water at times so keep an eye on this)
2.While carrots are boiling prepare rice mixture: boil rice in saucepan with enough water to sit about an inch above the rice.
3.Once water has boiled place lid on saucepan and, leaving it on the hotplate, turn the heat off completely and leave covered for 15 minutes.
4.Once water is completely absorbed, pour milk and pinch of salt in to saucepan and turn hotplate on to low heat, stirring often to prevent the rice sticking or burning.
5.Cook rice and milk for approx. 45 minutes until all milk is absorbed and rice has pudding-like consistency. You may need to top up the milk if it absorbs too fast. Once cooked, remove from heat and set aside.
6.Once carrots are soft, drain water and mash carrots until there are no lumps.
7.Mix the eggs, salt and sugar (it should be slightly sweet) into the carrots, then mix the rice in to the carrots. Add a knob of butter on top. The ratio of rice to carrots should be about 50/50.
8.Place carrot and rice mixture into shallow casserole dish or divide into foil baking pans. At this stage you may wish to freeze the casserole until you need it, or you can place it straight in to a moderate oven for approximately 45 minutes or until lightly browned on top.
9.Serve as an accompaniment to beef, chicken, turkey or pork, with other casseroles or stroganoffs.

Swede/Rutabaga Casserole (Lanttulaatikko)
Preparation time:
Approx. 1 1/2 hours
Cooking time: 1 1/2 hours
Medium oven.

1kg rutabagas peeled and diced
water and salt for boiling
300ml half and half
100ml breadcrumbs
3-4 tbsp Golden Syrup or molasses
2 eggs
salt and nutmeg to taste
1-2 tbsp butter

1.Place peeled, diced rutabagas in pot of salted water and boil until soft.
2.Mix half & half with breadcrumbs and let sit for hour until fully absorbed.
3.When rutabagas are soft, mash or blend briefly until all large lumps are gone.
4.Add the breadcrumb mix.
5.Add eggs, molasses/syrup, salt and nutmeg to taste and a small knob of butter, mix well.
6.Place mixture in shallow casserole dish or foil baking tray and top with a sprinkle of breadcrumbs and a knob of butter.
7.At this stage you may wish to freeze the casserole until you need it, or you can place it straight in a moderate oven for 1 hours or until brown on top.
10.Serve as an accompaniment to beef, chicken, turkey or pork, with other casseroles or stroganoffs.

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