Carrot Casserole

I have always liked carrots. The only carrot food I didn’t like as a child was carrot casserole. I was 20 or something when I started to think it was edible. I still prefer rutabaga, but nowadays I think carrot casserole is good too. I even make it sometimes. Usually carrot casserole is made with rice or barley porridge (leftovers), but semolina can be used too. I followed vegaaniliitto’s recipe to make this casserole and translated in English below.


Carrot Casserole

1,5 kg carrots +  water for boiling
4 dl semolina grains
2 tsp molasses
1½ tbsp salt
½ tsp ground white pepper
1 tsp dry ginger
½ tsp nutmeg
4 dl oat or soy milk
1 dl carrot cooking water
bread crumbs

Peel the carrots and cut them smaller. Cook them in boiling water until they are soft. Save 1 dl water from cooking and mash the carrots. Combine all the ingredients except bread crumbs. Grease an oven proof dish and pour the mixture in it. Sprinkle bread crumbs on top and make a pattern the surface with spoon or fork. Bake 1,5-2 hours in 175 celsius degrees.


2 comments on “Carrot Casserole

  1. […] casserole is a traditional Finnish Yule dish, and so are carrot casserole and sweetened potato casserole. Some people also have macaroni casserole and liver casserole. Also […]

  2. […] traditional Finnish Yule dinner is based on casseroles. Carrot, rutabaga and sweetened potato casseroles are the usual, but macaroni casserole can also be served […]

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