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Delicious Swedish Rutabaga and Carrot Casserole

Humble root vegetables baked into a creamy, golden-topped casserole with a buttery breadcrumb crust — cozy Scandinavian comfort food that turns winter storage crops into something special.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings

Equipment

  • Baking dish
  • Saucepan
  • Potato masher

Ingredients
  

  • 1 large rutabaga, peeled and diced
  • 4 medium carrots, peeled and sliced
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 cup breadcrumbs
  • 1/2 cup grated cheese (optional)
  • 1/4 cup butter, melted
  • Salt and pepper to taste
  • 1 teaspoon dried thyme (optional)

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C).
  • Cook Vegetables: In a large pot, boil the diced rutabaga and sliced carrots in salted water until tender, about 15-20 minutes. Drain well.
  • Prepare the Sauce: In a mixing bowl, combine the heavy cream, milk, melted butter, salt, pepper, and thyme. Mix well.
  • Combine and Layer: In a baking dish, layer the cooked rutabaga and carrots. Pour the cream mixture over the top, ensuring the vegetables are well coated.
  • Add Topping: Sprinkle the breadcrumbs and cheese (if using) evenly over the casserole.
  • Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and crispy.
  • Serve: Let the casserole cool for a few minutes before serving. Enjoy warm.