Turnips – Carrots – Casserole

by Editorial Staff

Summary

Prep Time	40 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Peel the turnips and carrots, cut into small pieces or cubes and cook in well-salted water until soft. Drain and drain. Puree with a hand blender. If you prefer it a little coarser, you can simply mash the carrots and turnips with the potato masher.
Mix the breadcrumbs with the cream and allow to swell. Mix the eggs with salt and pepper and beat. Add the hazelnuts and beat again.
Mix the breadcrumbs and cream mixture with the turnip and carrot puree and then stir in the beaten eggs. Put everything in a greased baking dish, smooth out and bake or bake in the oven at approx. 175 ° C for 1 hour.
The casserole is relatively airy and loose and is a somewhat heartier variant of the typical Finnish turnip casserole, which has a significantly sweeter note.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.