Turnips – Carrots – Casserole
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 turnip (s)
- 3 large egg (s)
- 4 medium carrot (s)
- 100 ml cream
- 3 tablespoon breadcrumbs
- 3 tablespoon hazelnuts, ground
- salt
- Pepper, coarsely ground
Print Recipe
Pin Recipe 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.
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