Version from Finland
Porkkanalaatikko — Finland
A baked carrot casserole from Finland, served at Christmas, where grated or boiled carrots are mixed with rice, milk and eggs, then oven-baked until golden.
- 30 min
- Prep
- 80 min
- Cook
- 6
- Servings
- Easy
- Difficulty
Porkkanalaatikko is a baked casserole built from carrots and grain, one of a trio of vegetable bakes — alongside a swede version and a potato version — that appear together on the Finnish Christmas table.
It is reported from across Finland, where it is eaten mainly in December, and from parts of Sweden with long-settled Finnish communities, where the same dish is known as morotslåda. Ready-made portions are sold in food shops during the holiday season in both countries.
To prepare it, carrots are peeled and either boiled until soft or grated raw, then combined with cooked rice or pearl barley and a dairy liquid such as milk or cream. Eggs and butter bind the mixture, which is seasoned with salt, white pepper, a little sugar and grated nutmeg. The mash is spread into a buttered dish and baked until it sets into a soft, custard-like block with a browned surface.
Households differ mainly in the balance between carrot and grain, in whether the carrot is boiled or left raw and grated, and in how much sweetness is allowed against the pepper and nutmeg. This version favours a high proportion of carrot, a light hand with sugar, and a firm but still creamy set.
Preparation
Peel the carrots and boil them in salted water until soft, about 20 minutes.
Cook the rice separately in lightly salted water until tender.
Drain and mash the carrots, then mix them with the cooked rice.
Stir in the milk, eggs, melted butter, sugar, salt, white pepper and nutmeg.
Butter a baking dish and dust it lightly with breadcrumbs.
Pour the carrot mixture into the dish and smooth the top.
Bake at 175°C for about an hour, until set and golden on top.
Let the casserole rest for ten minutes before serving warm.
