3-4 medium swedes or rutabagas
1 tbs butter
1 tsp salt
1 tsp nutmeg, freshly grated
1 tbs flour
3 tbs golden syrup
1 egg 1 tsp salt
1 tbs butter
2 tbs cream
Butter and Breadcrumbs for the baking dish
Pre heat oven to 120ºC / 248ºF
Peel and cut the swedes into 1.5cm cubes and place in a saucepan. Swedes are quite hard to peel so I advise using a knife – like peeling a pumpkin
Put in the butter, nutmeg and salt and top with water
Cook for about an hour at a steady boil, top up with more boiling water as needed.
Swede is cooked when a skewer goes through with ease – drain and then mash
Add the flour and remaining ingredients, stirring till combined
Grease a baking dish and coat with breadcrumbs
Pour in the swede mixture and top with more breadcrumbs. Run a fork over the top
Cook for about 45-55 mins in a low oven
Posted 4th June 2012…
Swede casserole is a traditional Finnish casserole, which comes out at Christmas time. To me it’s one of those special trigger foods that transports you back to your youth with smacking force.
As a kid I wasn’t too fond of it but I always had a small scoop on my plate so I could just brush a piece of meat across it and get a hint of the flavour. Now I can’t get enough of it!
This is the traditional recipe, I have never made it any other way and probably never will. I also still do the top exactly as my mother and Nana have always done with the scraped folk imprint across it.
I make it for this time of the year (Christmas in July) and freeze it, although it’s best made on the day of eating as it can get a little watery once defrosted.
It’s a great addition to any roast meal as it complements both red and white meats. The flavour is slightly bitter but with the sweetness of the golden syrup and nutmeg it evens out beautifully. If you have been wanting a new addition to your roasts then I highly recommend you give this a go.