Pirjo's Swede Casserole
Oskari's mom Pirjo's quintessentially Finnish (= direct & unadorned) instructions for swede casserole, a Finnish Christmas staple.
- 1 kg swede/rutabaga ~2.2 lbs
- 0,5 dl bread crumbs ~3.5 tbsp
- 3 dl cream 1.75 cups
- 0,5 tsp nutmeg
- 1 tsp salt
- 3 tbsp syrup
- 2 tbsp lemon juice
- 2 eggs
Peel and dice the rutabaga. Boil until soft. Drain and blend.
Soak the bread crumbs in the cream for 10 minutes. Mix until even.
Mix all ingredients into the cooled rutabaga puree.
Pour the mixture into a greased, 2-litre oven dish. Fill only halfway.
Sprinkle some bread crumbs on top.
Use a tablespoon to make decorative indents into the surface. Put a few blobs of butter on top.
Bake in the oven on the bottom shelf at 150°C for 1,5 to 2 hours.