Recipe by Tisme
Another recipe from a fantastic cookbook given to me my my wonderful mother, many Christmas's ago.... Posted for ZWT3. I have not tried this recipe from Scandinavia, but after posting it, I do intend to. This is evidentaly a popular way of serving swedes in Finland and usualy is anaccompaniment to pork or ham. Swedes can be substituted with turnips.
Top Review by Elly in Canada
I loved this recipe!!! I like turnips anyway and this casserole took the plain old turnip to a new level. As I was adding the egg and stirring I tasted the mixture to see if more seasoning was required!! I had to have a couple of tastes to figure it out!!! I did not add the sugar, my turnip was naturally sweet. Added a few extra shakes of fresh ground pepper and melted a bit of butter to add to the breadcrumbs before sprinkling them over the top. I put the mixture into a shallow dish and it was done in about 30 minutes. Definitely will keep this recipe on file!!
- 1 kg swedes, peeld and cut into cubes
- 1 -2 egg, lightly beaten
- 30 g butter
- 100 -200 ml cream
- 1 tablespoon white flour
- 4 tablespoons breadcrumbs
Directions See How It's Made
- Simmer swedes in lightly salted water (in covered pan) for about 20 minutes or until tender. Drain and mash or press through a sieve with a wooden spoon.
- Add the flour and half the butter, stirring all the time, then slowly beat in the cream until the mixture is light and fluffy.
- Season to taste with salt,pepper,nutmeg and sugar.
- Add the egg and pour the mixture into a well buttered oven proof dish. Sprinkle the breadcrumbs on to, dot with reamaining butter and bake in oven at 180c for about an hour, until the top is lightly browned.