Lanttulaatikko 
(Finnish mashed rutabaga casserole)

Written by on in Recipe
Half-served casserole dish of lanttulaatikko
Image by Wikimedia: Terry Majamaki

This hearty Finnish side dish is similar to mashed potatoes, but with the special, earthy flavor of rutabagas (lanttu), also known as yellow turnips or swedes. Lanttulaatikko is a favorite Christmas dish on Finnish holiday tables.

Lanttulaatikko
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Lanttulaatikko

Course: Casseroles, VegetablesCuisine: Finland
Makes 4 to 6 servings

This hearty Finnish side dish is similar to mashed potatoes, but with the special, earthy flavor of rutabagas (lanttu).

Ingredients

  • Rutabagas (yellow turnips, or swedes) — 2 or 3, or about 1 1/2 pounds

  • Breadcrumbs — 1/2 cup

  • Heavy cream or half-and-half — 1/2 cup

  • Eggs, beaten — 2

  • Dark corn syrup or molasses — 3 tablespoons

  • Ground ginger — 1 teaspoon

  • Salt and white pepper — to season

  • Butter, cut into small cubes — 3 tablespoons

Directions

  • Preheat oven to 350 degrees F. Peel the rutabagas, then cut them into large chunks. Place the rutabagas in a large saucepan and add water to cover and a big pinch of salt. Bring to a boil over medium-high heat, then reduce heat to medium and boil until cooked through and tender, about 15 to 20 minutes. Drain and set aside to steam dry.
  • Add the breadcrumbs, heavy cream, eggs, syrup or molasses, ginger, salt and white pepper to a large bowl and whisk together. Use a ricer or potato masher to mash the rutabagas until they are smooth. Stir the breadcrumb and cream mixture into the mashed rutabagas. Adjust seasoning with salt and white pepper.
  • Transfer the mashed rutabagas to a buttered casserole dish and make a decorative pattern on the top using a fork or spoon. Dot the top of the rutabagas with the butter and place in the oven.
  • Bake the lanttulaatikko for about 45 minutes, or until cooked through and browned on the top. Serve hot with roast or braised meats.

Lanttulaatikko Notes and Variations

  • Reserve some of the breadcrumbs to sprinkle over the top of the lanttulaatikko before dotting it with the butter and baking.
  • Other spices besides ginger are often added, including cinnamon and nutmeg.

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