Finnish Carrot and Rutabaga Casserole (Lanttulaatikko)

Ingredients

• about 910 g Rutabaga
• about 450 g Carrots
• 1 medium Onion
• 1 cup Cooked Rice
• 1 cup Oat milk
• 2 tbsp Dairy-free butter alternative
• 1 tbsp Molasses
• 1 tsp Ground ginger
• 1/2 tsp Ground nutmeg
• 1 tsp Salt
• 1/4 tsp White pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Peel the about 910 g rutabaga and the about 450 g carrots, then cut them into approximately 2.54 cm pieces. Peel and quarter the 1 medium onion.
2. 2Place the cut about 910 g rutabaga, about 450 g carrots, and 1 medium onion into a large pot. Add enough water to cover the vegetables by at least 2.54 cm, and add 1 tsp salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium-high and simmer for 20-25 minutes, or until the vegetables are easily pierced with a fork. Carefully drain all the water from the cooked vegetables using a colander.
3. 3Return the drained, cooked rutabaga, carrots, and onion to the empty pot. Mash them coarsely using a potato masher or a large fork until mostly smooth but with some small pieces remaining.
4. 4Add the 1 cup cooked rice, 1 cup oat milk, 2 tbsp dairy-free butter alternative, 1 tbsp molasses, 1 tsp ground ginger, 1/2 tsp ground nutmeg, and 1/4 tsp white pepper to the mashed vegetables in the pot. Stir thoroughly with a spoon until all ingredients are evenly combined.
5. 5Lightly grease a medium-sized baking dish (e.g., a 22.86 × 33.02 cm or similar volume) with a small amount of the 2 tbsp dairy-free butter alternative. Pour the entire vegetable mixture into the prepared baking dish and spread it evenly with the back of a spoon.
6. 6Place the baking dish into the preheated oven. Bake for 90 minutes, or until the surface of the casserole is golden brown and bubbling gently.

Substitutions

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