Vegan lanttulaatikko
lanttulaatikko is a Finnish turnip casserole that has its own place on the Finnish Christmas table.
Ingredients
- 800 g Rutabaga
- 100 mL plant-based cream see note
- 2 tbsp molasses
- ½ tsp nutmeg
- 1 tsp ground, dried ginger
- 1 tsp ground cinnamon
- ½ tsp black pepper
- salt to taste
- 4 tbsp vegan butter or margarine
- 50 mL bread crumbs
Instructions
- Peel and cut the rutabagas into chunks.
- Boil rutabagas in salted water until tender, 20-30 min.
- Drain the rutabagas, preserving some of the cooking water. Puree or mash the rutabagas. Add some of the cooking water if needed.
- Mix in cream, molasses and spices.
- Transfer rutabaga puree to the oven dish.
- Cover the puree with breadcrumbs. Use a spoon to create a nice pattern.
- Add the butter or margarine on top of the breadcrumbs in little dollops.
- Bake at 175°C for ~45-60 min, until golden in colour.
Notes
Plant-based cream: I usually make my own by blending 1 part cashews with two parts water. With a powerful blender, this works really well. You can try soaking the cashews for a few hours to make the resulting cream smoother.