Tag Archives: rutabaga

Root Vegetable Comfort Food

Rutabagas.  I received two in the CSA this week.  I had no idea what to do with them, but I was determined not to let them go to waste.  I turned to the internet to figure out what people do with them.  I discovered a Finnish dish called  Lanttulaatiko.  I have no idea what it translates into, but it is seems to be essentially a rutabaga casserole.  Here is my take on it:

Ingredients:

  • Two medium rutabagas
  • Two carrots
  • One egg
  • 1/2 cup of bread or cracker crumbs
  • 1/2 cup of milk
  • salt and pepper
  • cinnamon
  • One TBSP of butter

Peel and chop the rutabagas and carrots.  Put them in a large pot.  Fill the pot with water  until it covers the vegetables by an inch or so.  Generously salt the water.  Bring pot to a boil and continue to boil the veggies until soft, around 25 minutes.  While the veggies are cooking, in another bowl beat an egg with the milk.  Add the bread or cracker crumbs, and allow them to soak up the milk/egg mixture.  (I had wanted to use bread crumbs, but I had used the last of them on the meatloaf I was making at the same time.  I found some buttery crackers still sealed in their tube in the pantry.  I think they were from the last time we had company at the house.  I crunched them up and threw them in the egg.)

Once the rutabagas are soft drain and return to pot.  Then mash them until they look like lumpy mashed potatoes.  Pour in the milk, egg, and crumbs and mix together.  Salt and Pepper to taste.  Then pour the entire thing into a greased baking dish.

Dot the top with several pats of butter and sprinkle with cinnamon.  My cinnamon kind of exploded out of the jar on the first shake.  Bake at 375 for 40 minutes.

Once out of the oven allow it to cool slightly, and then dish it up.  We enjoyed this quite a bit.  It may end up on our Thanksgiving table.  It could be served as a main course or a side dish.