“Lanttulaatikko” (Finnish Rutabaga Casserole)

A spiced rutabaga casserole traditionally eaten at Christmas.

2 lbs.rutabaga (in Finnish, lanttu), peeled, washed
1 tsp salt
soft butter to grease the oven dish
6 tbsp + 2 tsp dark syrup molasses
3/4 cup + 1 tbsp + 1 tsp milk
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 egg
a generous pinch of ground white pepper and salt to taste

To put on top:
3 tbsp breadcrumbs (use gluten free if you need)
a few (3-4) slivers of butter

1. Put diced rutabaga in a big enough pan. Put enough water to cover them all and add 1 tsp salt. Put on medium high heat. Cook the rutabaga until it is very soft so that you can mash, for about 30 minutes. When cooked, drain the water and transfer to a big bowl.

2. Preheat the oven to 350C. Grease a 20x30cm oven dish and put aside.

3. Mash the rutabaga well. Add in the remaining ingredients and stir well.

4. Pour into greased baking dish and sprinkle bread crumbs on top and add butter slivers.

5. Bake in oven 1 hour-1 hour 15 minutes until top is nicely browned. Serve warm