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It’s a rutabaga puree. Half rutabaga, half carrots and you just boil them so they're soft, puree them with butter, heavy cream and salt. And it's the best, most delicious side dish, in my opinion.
If you like potatoes, then you'll love rutabagas. For premium support please call: 800-290-4726 more ways to reach us
Pinnekjøtt with rutabaga purée, potatoes and sausages. Pinnekjøtt (Norwegian pronunciation: [ˈpɪ̂nːəˌçœt]) is a traditional Norwegian main course dinner dish based on lamb ribs. Pinnekjøtt is a festive dish typical to Western and Northern Norway, and is rapidly gaining popularity in other regions as well.
Finns eat and cook rutabaga in a variety of ways. Rutabaga is the major ingredient in the popular Christmas dish lanttulaatikko (rutabaga casserole), one of the three main casseroles served during Finnish Christmas, alongside the potato and carrot casseroles.
The head is boiled or steamed for about three hours, and served with mashed swede/rutabaga and potatoes. It is also traditionally served with akevitt. [4] In some preparations, the brain is cooked inside the skull and then eaten with a spoon or fried. [5] Originally, smalahove was typically eaten by the poor. [6]
Make sure the milk cream, or half-and-half (or liquid of choice) is warm. ... You can also add peeled and quartered rutabaga, celery root, turnip or parsnip. Variations to mix into the cooked ...
Lanttulaatikko. Lanttulaatikko or kålrotslåda (swede casserole) is a swede (rutabaga) casserole that is a traditional Christmas dish in Finland.It is usually served with other casseroles at the Christmas table as a side dish to ham, fish or other meats.