Rutabaga Casserole (Länttulaatikko)
The Finns love rutabaga, partly because it grows so well in their far northern climate. The following recipe is loosely adapted from one presented in the 1968 Scandinavian volume of the Time-Life Foods of the World series (ISBN 978-0809400317). While the original makes a baked mashed rutabaga dish, we decided to leave them cubed as we liked the contrast between the yellow rutabaga chunks and the white sauce. But feel free to mash the cooked rutabaga if you want your Länttulaatikko to be fully authentic. 8 cups rutabaga, peeled and cut into ¼” dice Preheat oven to 350° F. Place rutabagas into a 6 quart pan and cover with water. Add in a teaspoon of salt and bring to a boil. Lower heat and simmer until the rutabagas are tender, about 10-15 minutes. Drain and rinse in cold water. In another bowl, whisk together the chevre, eggs and nutmeg. Combine with the bread crumbs, parboiled rutabaga, and butter. Place into a buttered casserole and bake for an hour or until the top is browned.
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