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Finnish Rutabaga (Swedes) Casserole

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“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".”
1hr 35mins

Ingredients Nutrition

  • 2 medium rutabagas, peeled and diced (about 6 cups)
  • water
  • 12 teaspoon salt
  • 14 cup breadcrumbs, fine and dry
  • 14 cup cream
  • 12 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 3 tablespoons butter


  1. Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
  2. Reduce heat and simmer until rutabagas are soft, about 20 minutes.
  3. Drain and mash the rutabagas.
  4. Meanwhile, soak the bread crumbs in the cream.
  5. To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
  6. Combine the cream mixture with the mashed rutabagas.
  7. Butter a 2-1/2 quart casserole dish.
  8. Turn the rutabagas into the casserole and dot with the butter.
  9. Bake at 350F for 1 hour or until lightly browned on top.

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