Lanttulaatikko (Swede/Rutabaga Casserole)

Lanttlaatikko is a dish that I grew up eating! Not daily but when ever we visited friends of my family who we emigrated to Australia with and our families kept in contact. My family emigrated from Wales and other families, who shared our ship journey and became our friends came from Finland, Sweden and England. There were three families and we still are in contact with them today 36 years later.

When we went to their house we were treated to all the traditional Finnish and Swedish dishes but of course when they came to ours they were introduced to many Welsh and British delights. I have to admit that when faced with roll-mops, herrings and other Scandanavian delicacies I always looked for the Lanttlaatikko or that funny dish that tastes nice!

Lanttlaatikko is traditionally made for the Finnish Christmas Feast and is one of those "must" serve dishes. In fact it is made for any celebration, normally served hot with meat of some sort such as ham, pork, turkey, etc., and I just love it!

Here in Australia the Rutabaga is known as Swede, a vegetable I feel is under rated and overlooked quite often. I have to be honest and say I only buy them to put in a stew or to sometimes make another childhood favourite, Swede and Mashed Potato.

Of course I have changed a few ingredients to reduce the fat content of the dish but it was very nice and got great reviews from everyone having lunch today. We had it with Roast Pork and the very first mouthful brought bake some really good memories of visiting our friends.

Lanttulaatikko (Swede/Rutabaga Casserole)
(recipe adapted from Food From Finland)

Serves: 12
Points per serve: 1.5

4 medium swedes/rutabaga (approx 8 cups)
1 teaspoon salt
1/4 cup dry bread crumbs
1/4 cup reduced fat cream
1 tablespoon golden syrup
1/4 teaspoon nutmeg
1 teaspoon salt
2 eggs, lightly beaten
2 teaspoons reduced fat butter
cooking spray

Preheat the oven to 200 degrees Celsius.

Peel and dice swede. In a large saucepan place swede. Fill with enough water to cover the swede, add 1 teaspoon of salt and bring to a boil. Lower the heat and simmer for 15 to 20 minutes, or until the swede is soft. Drain the swede and set aside to cool a little.

In another bowl, soak the bread crumbs in the cream for a few minutes. Stir in the golden syrup, nutmeg, salt and lightly beaten eggs and mix well.

In a food processor blend swede until smooth. Add the breadcrumb mixture and mix thoroughly.
Spray a casserole dish or baking dish with cooking spray and transfer the swede mixture to the casserole. Using a fork or spoon, pattern the casserole top as desired.

Spray top with cooking spray and bake uncovered for 1 hour, or until the top is lightly browned. Serve hot.

(click here for a printable version of this recipe)