Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.