Finnish Carrots Food
FINNISH CARROT CASSEROLE
The Finns seem to have many interesting ways of preparing root vegetables. Here is one from Florence Schwartz's "Vegetable Cooking of All Nations". It looks like it would go nicely with roasted meats. Posted for ZWT3.
Provided by Acerast
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- In a bowl combine the rice, milk, carrots, salt, brown sugar and eggs.
- Butter a 1-1/2 quart casserole.
- Pour the carrot mixture into the casserole.
- Combine the bread crumbs with the melted butter; sprinkle over the carrot mixture.
- Bake for 40 minutes or until the top is lightly brown.
Nutrition Facts : Calories 297.6, Fat 11, SaturatedFat 6.2, Cholesterol 97.2, Sodium 571.8, Carbohydrate 41.1, Fiber 2.1, Sugar 5, Protein 8.2
FINNISH CARROTS
Make and share this Finnish Carrots recipe from Food.com.
Provided by Recipe Junkie
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Boil rice in salted water until almost tender.
- Drain.
- Boil carrots.
- Let cool and grate.
- Butter a 2 qt casserole.
- Combine all ingredients and pour mixture into casserole.
- Dot with butter and sprinkle bread crumbs on top.
- Bake at 375 for 30-35 minutes.
Nutrition Facts : Calories 240.7, Fat 6.4, SaturatedFat 3.3, Cholesterol 85.2, Sodium 566.5, Carbohydrate 38.5, Fiber 4.6, Sugar 7.8, Protein 7.8
FINNISH TURNIP CASSEROLE
Carrots and sugar sweeten the turnip in this side dish. A must for my family's Thanksgiving and Christmas dinners. The recipe is often requested.
Provided by Tira N Gilchrest
Categories Side Dish Vegetables Carrots
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Place the carrot and turnip cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Return the carrots and turnips to the pot, and mash well with the butter, salt, flour and 1/4 cup of sugar. Whisk together the eggs and milk in a bowl, then stir into the mashed carrot mixture until blended. Scrape into the prepared casserole dish. Stir together 2 tablespoons of sugar with the cinnamon in a small bowl, and sprinkle over the top of the carrot mash.
- Bake in the preheated oven until the carrot mash has slightly firmed and the top has begun to turn golden brown, about 45 minutes.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 23 g, Cholesterol 78.9 mg, Fat 8 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 311.7 mg, Sugar 16.5 g
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