AI-generated image
Lanttulaatikko
Baked swede casserole
Lanttulaatikko: Finnish sweet baked swede casserole with syrup and nutmeg
Lanttulaatikko is one of the 'laatikot', the oven casseroles that crowd the Finnish Christmas table beside the ham: swede boiled and mashed with cream, breadcrumbs, dark syrup, egg and nutmeg, then baked slowly until the top is deep brown and the inside is sweet and soft. Families make it days ahead because it tastes better reheated. A common mistake is baking it too hot, which burns the top before the casserole sets. Chef's tip: bake at a low heat for a long time, and make a crisscross pattern on top with a spoon so the syrup caramelises in the ridges.
- Total time
- 120 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the casserole
- 2 ⅝ lb swedepeeled and cubed
- 1 ¾ oz dry breadcrumbs
- ¾ cup single cream
- 3 tbsp dark syrup or golden syrup
- 1 egg
- 1 tsp salt
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅔ oz butter
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Boil 2 ⅝ lb swede for 25 minutes, until very soft. Drain and mash.
25 minStep 2: Soak 1 ¾ oz dry breadcrumbs in ¾ cup single cream for 10 minutes, then mix into the swede with 3 tbsp dark syrup or golden syrup, 1 egg, 1 tsp salt, ½ tsp ground nutmeg and ¼ tsp ground ginger.
Step 3: Heat the oven to 325°F (fan 275°F). Spoon into a buttered dish, smooth and mark a pattern with a spoon. Dot with ⅔ oz butter.
Step 4: Bake for 1¼ hours, until deep brown on top. Common mistake: a hot oven; it burns before setting.
75 minStep 5: Serve warm. Keeps 3 days in the fridge and reheats well.
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 4 g
- Carbs
- 26 g
- Fat
- 7 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lanttulaatikko take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of dry breadcrumbs?
- Crushed crackers or cornflakes, same amount.
- What can I use instead of single cream?
- Half double cream, half milk.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
TashmijabiMashed potatoes with stretchy cheese
Potatoes grow well in the cold valleys of Svaneti, and tashmijabi is how families around Mestia turn them into a feast dish: they are mashed hot, then beaten with handfuls of young sulguni until the purée becomes glossy and stretches from the spoon in long strands. It is served with grilled meat, kubdari or simply with pickles and Svan salt. A common mistake is letting the potatoes cool before adding the cheese; they must be piping hot for the cheese to melt and stretch. Chef's tip: keep the pan on a low heat while you beat, and use a firm wooden spoon. Most sulguni uses animal rennet; choose a vegetarian one or use mozzarella.
Georgian
Jamaican callalooSteamed callaloo greens
In Jamaica, callaloo means the leaves and tender stems of a type of amaranth, sold in big bundles in every market from Coronation Market in Kingston to Santa Cruz in St Elizabeth. It's steamed down with onion, tomato, garlic and thyme into soft, savoury greens with a mild mineral sweetness, and eaten at breakfast with fried dumplings, boiled green bananas or hard dough bread, or as a side at dinner. Spinach or Swiss chard can stand in if you can't find callaloo. Chef's tip: peel the fibrous skin from the thicker stems with a small knife and slice the stems and leaves finely across, about 1 cm wide. That's how Jamaican cooks get callaloo that's tender all the way through rather than stringy.
Jamaican
Yorkshire puddings
In Yorkshire the pudding was once served first, on its own with gravy, to fill people up before the meat; today these puffed, crisp-edged cups sit beside the roast at Sunday lunch all over England. The batter is nothing but eggs, flour and milk, and the trick is in the heat: smoking-hot fat in the tin and a hot oven. Serve with onion gravy for a vegetarian roast. Chef's tip: rest the batter for at least 30 minutes, which helps the puddings rise tall and even.
BritishPerfect for:Christmas