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Finnish Swede Casserole     Veg  HT  ACC  Finnish  130mins

Serves 4   Hot  Vegetarian  Vegetables  Accompaniment  Finland  Scandinavia  Scandinavian  Europe

1.2kg/2˝lb Swede, peeled and cubed
150ml/5fl.oz. Dark Molasses
2 tbsp Plain Flour
2 Eggs
150ml/5fl.oz. Double Cream
3 tbsp Dried Breadcrumbs
1 tbsp Butter


1. Place the swede in a large saucepan, cover with water then bring to the boil and cook for 20 minutes or until tender.

2. Preheat the oven to 170C, 325F, Gas Mark 3 and lightly butter an ovenproof casserole dish. Drain the swede very well in a colander, allow to cool a little then transfer to a food processor and process to a puree.

3. Pour the puree into a large mixing bowl then add the salt, molasses, flour, eggs and one third of the cream. Mix very well.

4. In another bowl, whip the remaining cream and lightly fold into the swede mixture.

5. Pour the mixture into the casserole dish, sprinkle the surface with a thin layer of the breadcrumbs then dot the surface with little pats of butter. Bake for 1˝ hours until set, slightly risen and golden brown.

Traditionally served at Christmas with baked ham.

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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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