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    Home » Side Dish » Baked Rutabaga Casserole

    Baked Rutabaga Casserole

    Published on Apr 21, 2021 Modified: Apr 13, 2021 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

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    Baked Rutabaga Casserole is a fun side dish that allows you to experiment with new flavors! The dish is baked with cinnamon, nutmeg and molasses and toasted with bread crumbs on top. It is delicious any time of year but would especially fit in with your Christmas table. 

    Baked Rutabaga Casserole on a wooden cutting board

    “Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

    Recipe Origins 

    Rutabagas are a very popular vegetable often eaten in Finland, though it is sometimes called a Swedish Turnip there! 

    Rutabaga Casserole is largely enjoyed as a Christmas dish in Finland, and I can see why! It’s flavored with molasses, cinnamon, and nutmeg for winter flavors… a classic Christmas treat! 

    Why Make this Recipe 

    plates of baked rutabaga casserole with a napkin and fork
    1. Experiment with Rutabagas: I’m not sure about anyone else, but despite seeing them on the shelves in the grocery store, I had never tried a rutabaga before trying this recipe. It was fun to experiment with a new vegetable and try out something new! 
    2. “Travel” to Finland: Finland is somewhere I dream of going one day, but I haven’t been yet! Until then, I’ll just need to experience what I can of Finland from my kitchen. That’s where the baked rutabaga comes in! 

    What Do I Need to Make this Recipe? 

    Ingredients 

    Labeled ingredient shot
    1. Rutabagas: You will need 2 lbs of rutabagas for this recipe. It took about 3 small rutabagas for me, but could also be made with 2 large ones. 
    2. Seasonings: Nutmeg, Cinnamon, Ground Ginger, Salt
    3. Heavy Whipping Cream: If you can’t find this in your grocery store, half and half will also work 
    4. Molasses: Dark Sugar Cane Molasses is a good choice 
    5. Breadcrumbs: Make sure your breadcrumbs are very fine and that they are plain! 
    6. Dairy: Eggs, Butter 

    Tools

    1. Potato Masher
    2. Instant Pot (optional): You can use a 6 quart or an 8 quart 
    3. Pot: This pots and pan set from Cuisinart is perfect! 
    4. 8×8 Baking Tray: I like this one because you can put the lid right on it to store everything! 

    How to Make this Recipe

    Step 1: Cook the Rutabagas 

    Chopped, raw rutabagas

    Peel the rutabagas and cut them into large chunks. Then, cook the rutabagas. You can do this by boiling them in salted water for about 35-40 minutes OR you can cook them in the Instant Pot. 

    Collage of cooking rutabagas in the Instant Pot

    To cook them in the Instant Pot, place the rutabaga pieces on the trivet and then pour 2 cups of water into the pot. Cook on HIGH for 10 minutes with a 10 minute natural release. 

    Step 2: Make the Filling

    Preheat the oven to 325 degrees Fahrenheit. 

    When the rutabagas are cooked, drain them, then mash them with a potato masher. 

    Cream with eggs and seasonings

    In a separate bowl, combine the heavy whipping cream, nutmeg, salt, eggs, molasses, cinnamon, and ground ginger together. Then mix that into the mashed rutabagas. 

    Step 3: Bake

    unbaked rutabaga casserole with butter on top

    Spray a 8×8 pan with nonstick spray, then pour the rutabaga mixture into the pan. 

    Sprinkle the breadcrumbs on top. You can use your spoon or a knife to create a design on the top of the casserole. 

    Slice the butter into 9 equal squares, and place the butter on top of the breadcrumbs so that it will melt during baking. 

    Bake the casserole for about 1 hour. Cut into squares, serve, and enjoy! 

    Expert Tips 

    • If you don’t like the taste of molasses, you can also use syrup if you’d prefer. This leads to a less strong flavor. 
    • Rutabagas are waxed when you buy them in the grocery store, so make sure to wash them and peel them completely. You don’t want to be eating that! 
    • If you are boiling the water that you’re cooking the rutabagas in, make sure to salt it! 

    Recipe FAQs 

    Do Turnips and Rutabagas Taste the Same? 

    Plates of casserole

    Rutabagas and Turnips are very similar to one another (hence why sometimes the Rutabaga is even called the Swedish Turnip!). 

    However, they do vary slightly in taste. The Rutabaga tends to be sweeter than a turnip, which is why it is the perfect vegetable for your cinnamon Christmas dish! 

    What Meats Go with Rutabagas? 

    Beef, pork, roast or lamb are my favorite choices! 

    How Long Will the Baked Rutabaga Casserole Stay Good? 

    If you keep it in an airtight container, the casserole should last in your fridge for up to a week! 

    Did you enjoy this recipe for Baked Rutabaga Casserole from Finland? If so, make sure to check out these other recipes that I picked out just for you: 

    • Finnish Blueberry Custard Pie
    • Finnish Cinnamon Rolls
    • Finnish Summer Soup 
    • Gyuveche Casserole from Bulgaria 
    • Noodle Kugel Recipe
    • Instant Pot Rutabaga Mash

    Baked Rutabaga Casserole

    Baked Rutabaga Casserole is a fun side dish that allows you to experiment with new flavors! The dish is baked with cinnamon, nutmeg and molasses and toasted with bread crumbs on top. It is delicious any time of year but would especially fit in with your Christmas table.
    5 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Finland, Finnish
    Prep Time: 35 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 35 minutes
    Servings: 9 servings
    Calories: 156kcal
    Author: The Foreign Fork

    Equipment

    • Pressure Cooker (Optional)
    • Potato Masher
    • Large Pot
    • 8×8 Baking Tray

    Ingredients

    • 2 lb Rutabagas
    • ½ cup heavy whipping Cream
    • ¼ tsp Nutmeg
    • ½ tsp Salt
    • 2 Eggs
    • 2 tbsp molasses
    • ½ tsp Cinnamon
    • ½ tsp ground Ginger
    • ¼ cup Breadcrumbs
    • 3 tbsp Butter, cold

    Instructions

    • Peel the rutabagas and cut them into large chunks. Then, cook the rutabagas. You can do this by boiling them in salted water for about 35-40 minutes OR you can cook them in the Instant Pot. To cook them in the Instant Pot, place the rutabaga pieces on the trivet and then pour 2 cups of water into the pot. Cook on HIGH for 10 minutes with a 10 minute natural release.
    • Preheat the oven to 325 degrees Fahrenheit.
    • When the rutabagas are cooked, drain them, then mash them with a potato masher.
    • In a separate bowl, combine the heavy whipping cream, nutmeg, salt, eggs, molasses, cinnamon, and ground ginger together. Then, mix that into the mashed rutabagas.
    • Spray a 8×8 pan with nonstick spray, then pour the rutabaga mixture into the pan.
    • Sprinkle the breadcrumbs on top. You can use your spoon or a knife to create a design on the top of the casserole.
    • Slice the butter into 9 equal squares, and place the butter on top of the breadcrumbs so that it will melt during baking.
    • Bake the casserole for about 1 hour. Cut into squares, serve, and enjoy!

    Notes

     
    Recipe copyright The Foreign Fork. For educational or personal use only. 
    • Rutabagas: You will need 2 lbs of rutabagas for this recipe. It took about 3 small rutabagas for me, but could also be made with 2 large ones. 
    • Seasonings: Nutmeg, Cinnamon, Ground Ginger, Salt
    • Heavy Whipping Cream: If you can’t find this in your grocery store, half and half will also work 
    • Molasses: Dark Sugar Cane Molasses is a good choice 
    • Breadcrumbs: Make sure your breadcrumbs are very fine and that they are plain!
    • Dairy: Eggs, Butter
    • If you don’t like the taste of molasses, you can also use syrup if you’d prefer. This leads to a less strong flavor. 
    • Rutabagas are waxed when you buy them in the grocery store, so make sure to wash them and peel them completely. You don’t want to be eating that! 
    • If you are boiling the water that you’re cooking the rutabagas in, make sure to salt it!

    Nutrition

    Serving: 1serving | Calories: 156kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 217mg | Potassium: 405mg | Fiber: 3g | Sugar: 8g | Vitamin A: 366IU | Vitamin C: 25mg | Calcium: 75mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Hi there! My name is Alexandria. Thanks for stopping by! Spices, ingredients, utensils, techniques… we’ll learn it all, together. Join me for me for struggles and laughs and some crazy concoctions. Learn More...
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