Finnish Rutabaga and Carrot Bake

Name: Finnish Rutabaga and Carrot Bake
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 6 servings
Cuisine: Finnish, Scandinavian
Ingredients: 0.25 cup All-Purpose Flour; 3 tbsp Butter; 3 whole Carrot; 2 whole Eggs; 0.25 tsp Ground Cinnamon; 0.5 cup Milk; 1 dash Mixed Vegetables; 0.5 tsp Salt; 0.25 cup Sugar; 1 whole Turnip

Side Dish 🥗Dinner 🍽️ Finnish 🇫🇮Scandinavian 🇩🇰🇸🇪🇳🇴 Low-Carb Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Ayurvedic 🧘Halal 🕌Kosher ✡️Pescatarian 🐟

Finnish Rutabaga and Carrot Bake brings a softly sweet, earthy flavor with carrots mellowing the rutabaga and a whisper of cinnamon warming each bite. Butter and milk create a tender, custardy interior while a light sugary finish adds balance. Serve this comforting casserole alongside roasted meats for a cozy winter dinner or as a festive side on holiday tables.

Prep30 mins
Cook1 hr 5 mins
Serves6
DifficultyEasy

1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2

Put the carrot and turnip cubes in a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then let steam dry for 1 to 2 minutes.
3

Return the carrot and turnip cubes to the pot. Add the flour, ¼ cup sugar, butter, and salt; mash well.
4

Whisk the milk and eggs together in a bowl; stir into the mashed carrot-turnip mixture until combined. Transfer to the prepared dish. Mix the remaining 2 tablespoons sugar and the cinnamon in a small bowl; sprinkle over the casserole.
5

Bake in the preheated oven until the casserole is slightly firm and the top has started to turn golden brown, about 45 minutes.