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Brief overview
Lanttulaatikko, or rutabaga casserole, is a dish that carries the quiet charm of Finnish home cooking. It may not seek the spotlight, but it earns its place on every traditional Christmas table. With its earthy flavour, soft texture and hint of spice, this casserole brings warmth and nostalgia in equal measure.
Served alongside roast meats and other hearty sides, Lanttulaatikko brings depth to the festive meal. It is a dish that speaks of cold winters and cosy kitchens, where simple ingredients are transformed into something deeply satisfying. For many in Finland, it is the taste of home and heritage.
What Is Lanttulaatikko?
Lanttulaatikko is a baked casserole made from mashed rutabaga, known locally as lanttu. It is typically prepared during the Christmas season, where it features as part of the traditional Finnish joulupöytä, or Christmas spread. Creamy, mellow and slightly sweet, it contrasts beautifully with savoury dishes.
The texture is smooth, almost pudding-like, with a golden crust forming on top during baking. A dusting of breadcrumbs and a knob of butter give it a gentle crispness. While it is a side dish by definition, Lanttulaatikko often becomes a quiet favourite on the plate, appreciated more with each bite.
Ingredients and Taste
The base of the dish is rutabaga, peeled, cubed and boiled until tender. Once mashed, it is combined with eggs, cream and a touch of flour to help it set. A small amount of syrup adds a gentle sweetness, balanced by a hint of nutmeg or white pepper for subtle spice.
The flavour of Lanttulaatikko is delicate but layered. The rutabaga brings an earthy, slightly bitter note that mellows during cooking. The syrup lifts it without overpowering, and the spice gives just enough warmth to round things out. It is comforting, understated and genuinely moreish.
When baked, the top takes on a golden hue, with the occasional darker edge adding texture. The crust contrasts softly with the creamy interior, which stays light and smooth. Its modest ingredients come together in a way that feels both nourishing and celebratory.
A Taste of History
Rutabaga has long been a staple in Nordic diets, prized for its hardiness and long storage life. In Finland, it became especially valued during colder months, when fresh produce was scarce. Dishes like Lanttulaatikko reflect a tradition of making the most from what the land provides.
Though the dish is now most closely associated with Christmas, its roots lie in practical, everyday cooking. Early versions may have been simpler, without cream or sweetener, but over time the recipe evolved into the richer version known today. Its presence at the holiday table grew gradually, becoming tradition.
By the twentieth century, Lanttulaatikko had become a fixture of the Finnish joulupöytä. It is now prepared in homes and sold in shops across the country during the festive season. While each household may tweak the recipe, the essence of the dish remains unchanged, tied to memory and ritual.
More than just a side, Lanttulaatikko is part of Finland’s cultural identity. It brings together family, tradition and a deep respect for seasonal cooking. For anyone exploring Finnish cuisine, it offers an honest and flavourful introduction to the soul of the country’s food.
Finnish Lanttulaatikko (Rutabaga Casserole)
Ingredients
- 800 g rutabaga swede, peeled and cubed
- 500 ml water for boiling
- 1½ tsp salt divided: 1 tsp for boiling, ½ tsp for seasoning
- 2 tbsp plain breadcrumbs
- 150 ml double cream
- 1 egg
- 1 tbsp dark syrup e.g., golden syrup or dark corn syrup
- ½ tsp ground nutmeg
- ¼ tsp ground white pepper
- 2 tbsp plain flour
- 2 tbsp unsalted butter melted
- Extra butter and breadcrumbs for topping
Instructions
- To begin, preheat your oven to 175°C (160°C fan). In a large pot, place the cubed rutabaga, add 1 tsp of salt, and cover with water. Bring to a boil, then reduce to a simmer. Cook for 30–40 minutes, or until fork-tender.
- Once the rutabaga is tender, drain thoroughly and return to the pot. Mash until completely smooth. For best results, use a potato ricer or stick blender to achieve a velvety texture.
- In a small bowl, beat the egg lightly. Stir the egg, cream, dark syrup, flour, nutmeg, white pepper, remaining salt, and melted butter into the mash. Mix until fully combined and evenly seasoned.
- Taste the mixture and adjust seasoning if needed. Traditional Lanttulaatikko should strike a delicate balance between sweet and earthy. If your rutabagas are particularly bitter, a touch more syrup can soften the edge.
- Grease a medium baking dish (about 1.5L capacity) with butter. Sprinkle the bottom with a dusting of breadcrumbs for added texture and a subtle crunch.
- Pour the rutabaga mixture into the prepared dish. Level the top with a spatula, then create a decorative pattern using the back of a fork, a traditional touch that also enhances browning.
- Sprinkle a light layer of breadcrumbs over the top. Dot with small bits of butter to encourage a golden crust during baking.
- Place the dish on the middle rack and bake uncovered for 1 hour, or until the surface is browned and set. The edges should begin to pull slightly from the sides of the dish.
- Once baked, let the casserole rest for 10–15 minutes before serving. This allows the flavours to settle and the texture to firm. Serve warm as a side to roast pork, ham, or turkey, or alongside other Finnish casseroles like porkkanalaatikko.
- To serve, garnish with a pat of butter or a sprinkle of chopped fresh parsley if desired. While traditionally part of a Christmas spread, Lanttulaatikko can elevate any roast dinner. Its mellow sweetness and silky consistency pair beautifully with savoury mains and sharp lingonberry jam.
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