Finnish Turnip Casserole II
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 2 large turnip (s)
- 400 ml cream or whole milk
- 200 g breadcrumbs
- 100 ml syrup
- 1 egg (s)
- 1 teaspoon ginger
- 1 teaspoon pepper, white
- 0.5 teaspoon ½ nutmeg
- 1 tablespoon salt
For covering:
- Breadcrumbs
- butter
Print Recipe
Pin Recipe Instructions
- Wash and peel the turnips. Cut into large pieces and cover and cook slowly in a little salted water.
- Save the cooking liquid, mash pieces of turnip or puree in a blender.
- Add the breadcrumbs swollen in the cream, syrup, beaten egg and the spices, as well as enough cooking liquid to create a loose mixture.
- Pour the mixture into a greased form, prick the surface with a fork and sprinkle with breadcrumbs. Put the butter in flakes on top and put the casserole in the oven.
- The casseroles form the basis of the warm dishes on the traditional Christmas table. They are especially beautiful for the hostess: they can be prepared in advance. They`ll stay fresh for two or three days if kept cool, and the turnip casserole will be even better when warmed up.
- The homemade casseroles are one of the best Finnish dishes: they are healthier and easier to prepare than we often think.
- The beets cooked for 30-40 minutes, the time was 1.5 hours, and the oven temperature was 180 ° C
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