Rutabaga Casserole Recipe

A lot of people have come to our blog with search “rutabaga casserole”. I have mentioned rutabaga casserole in one post, but there’s no recipe in it. So I’m posting one now. It’s translated from The Vegan Society of Finland and it’s in Finnish here. I only changed the oat milk into oat cream, because it tastes better that way.

Rutabaga 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 ham, beet salad (called rosolli), mushroom salad and fish in some form are nearly always served. Families can have their own Yule dinner traditions too, like in my family we always have Italian salad and in nomad’s family the dinner starts with a small amount of vodka. I’m going to make two or three of nut loafs (my mum told me to make a lot of nut loaf for the dinner of Dec. 24th) and couple of seitan roasts this year. I think we’re going to have awesome dinners during the holidays.

Rutabaga Casserole

1 kg rutabagas
3-4 dl water for boiling
1 tsp salt
1 dl dry bread crumbs (+ more to sprinkle on the surface)
2-3 tbsp molasses (dark syrup)
2 dl oat cream
½ tsp ginger
½ tsp white pepper
½ tsp nutmeg

margarine or oil for greasing the dish

Peel the rutabagas and cut them in smaller pieces. Boil in salted water with lid on until they’re soft. The boiling time depends on the size of your rutabaga chunks. Combine the oat cream and bread crumbs and let sit while you boil the rutabagas. Drain, but save the water. Puree the rutabagas with blended or potato masher. Add cream and bread crumb mixture, molasses and 1-2dl saved boiling water and mix together. Season with ginger, white pepper and nutmeg. Grease an oven proof dish, pour the mixture in it. You can make the surface wavy with a spoon, or leave it flat. Sprinkle bread crumbs on top and bake in 175 Celsius degrees 1-1,5 hours.

Pasta Ai Funghi Porcini

Last autumn there were lots of porcini to pick in the forest. We used some of them right away and dehydrated the rest. And we still have a big jar of dried porcini slices. Today I used some of them to make pasta sauce. I served it with whole grain penne, but I think fusilli or farfalle could have been nicer. But penne was good too. Believe me, there’s also porcini in the picture even if they’re not very visible.

Pasta with Porcini

2-2,5 dl dried porcini pieces + water
1 onion
1 tbsp oil
2 dl oat cream
pinch of salt and white pepper
0,5 tsp chervil

cooked pasta (preferably whole grain)

Soak the porcini in hot water until they are soft. Chop the onion. Heat the oil in a pan and sauté the onion 2-3 minutes. Drain the porcini and add to the pan. Continue sautéing until onions are soft and translucent. Add the oat cream and slowly boil about 5 minutes. Season with salt, pepper and chervil. Porcini are very flavourful and they don’t need much spices. Combine with cooked pasta and serve.