Best 2 Finnish Browned Rutabagas Paistetut Lantut Finland Recipes
In the heart of Finnish cuisine, there's a dish that embodies rustic simplicity and comforting flavors: Finnish Browned Rutabagas, known as Paistetut Lantut. This traditional dish celebrates the humble rutabaga, a root vegetable related to turnips and cabbages. With its golden-brown exterior and tender, caramelized interior, Paistetut Lantut is a culinary delight that showcases the best of Finnish home cooking.
The recipes in this article offer variations on this classic dish, catering to different preferences and dietary needs. The core ingredients remain the same: rutabagas, butter, and a touch of salt. However, some recipes introduce additional flavors, such as the sweet-tartness of cranberries, the nutty earthiness of roasted almonds, or the savory tang of bacon. Whether you prefer a simple, traditional preparation or a more elaborate version, these recipes will guide you towards creating a delicious and authentic Finnish Browned Rutabagas experience.
FINNISH BROWNED RUTABAGAS - (PAISTETUT LANTUT - FINLAND)
This is from "Best of Finnish Cooking." I haven't made it yet. It's usually served with roasts.
Provided by Debbie R.
Categories Vegetable
Time 40m
Yield 1 rutabaga
Number Of Ingredients 4
Steps:
- Peel the rutabaga and cut it into small cubes, about 1/2-inch.
- In a heavy skillet, melt the butter and saute the cubes over medium heat until brown on all sides, stirring often.
- Add the sugar or syrup, cover and let cook over low heat, stirring occasionally for 20-30 minutes or until soft. Add salt and pepper to taste. Serve.
FINNISH RUTABAGA (SWEDES) CASSEROLE
I'm posting this for ZWT3. I've not made it but it seems a nice preparation of rutabagas or swedes as some of you call them. This is from Florence Schwartz's "Vegetable Cooking of all Nations".
Provided by Acerast
Categories Vegetable
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
- Reduce heat and simmer until rutabagas are soft, about 20 minutes.
- Drain and mash the rutabagas.
- Meanwhile, soak the bread crumbs in the cream.
- To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
- Combine the cream mixture with the mashed rutabagas.
- Butter a 2-1/2 quart casserole dish.
- Turn the rutabagas into the casserole and dot with the butter.
- Bake at 350F for 1 hour or until lightly browned on top.
Tips:
- Choose small to medium rutabagas for even cooking.
- Peel the rutabagas thinly to minimize waste.
- Cut the rutabagas into uniform-sized pieces for even cooking.
- Use a large skillet or griddle to prevent overcrowding and ensure even browning.
- Heat the oil or butter over medium-high heat before adding the rutabagas to prevent sticking.
- Stir the rutabagas frequently to ensure even cooking and browning.
- Add a little water or broth to the skillet if the rutabagas start to stick or dry out.
- Season the rutabagas with salt and pepper to taste.
- Serve the browned rutabagas immediately as a side dish or main course.
Conclusion:
Finnish browned rutabagas, also known as paistetut lantut, are a delicious and versatile dish that can be enjoyed as a side dish or main course. Made with simple ingredients and a straightforward cooking method, this dish is a staple of Finnish cuisine and a great way to enjoy the root vegetable. Whether you prefer them crispy or tender, browned rutabagas are a delicious and nutritious addition to any meal.
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