Finnish Browned Rutabagas Paistetut Lantut Finland Recipes
FINNISH BROWNED RUTABAGAS - (PAISTETUT LANTUT - FINLAND)
This is from "Best of Finnish Cooking." I haven't made it yet. It's usually served with roasts.
Provided by Debbie R.
Categories Vegetable
Time 40m
Yield 1 rutabaga
Number Of Ingredients 4
Steps:
- Peel the rutabaga and cut it into small cubes, about 1/2-inch.
- In a heavy skillet, melt the butter and saute the cubes over medium heat until brown on all sides, stirring often.
- Add the sugar or syrup, cover and let cook over low heat, stirring occasionally for 20-30 minutes or until soft. Add salt and pepper to taste. Serve.
FINNISH RUTABAGA (SWEDES) CASSEROLE
I'm posting this for ZWT3. I've not made it but it seems a nice preparation of rutabagas or swedes as some of you call them. This is from Florence Schwartz's "Vegetable Cooking of all Nations".
Provided by Acerast
Categories Vegetable
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
- Reduce heat and simmer until rutabagas are soft, about 20 minutes.
- Drain and mash the rutabagas.
- Meanwhile, soak the bread crumbs in the cream.
- To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
- Combine the cream mixture with the mashed rutabagas.
- Butter a 2-1/2 quart casserole dish.
- Turn the rutabagas into the casserole and dot with the butter.
- Bake at 350F for 1 hour or until lightly browned on top.
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