Sweetened potato casserole
1 kg starchy potatoes
2 tbsp wheat flour
2 tbsp butter
4 dl whole milk
1 tsp salt
1 tbsp syrup
Roasted rutabaga casserole
1 kg rutabagas
2–3 dl double cream
2 eggs
1 tsp salt
1 tsp ginger
¼ tsp allspice
¼ tsp nutmeg
¾ dl syrup
breadcrumbs and pats of butter
Gentle roasted sweet potato casserole
1 kg sweet potatoes
2–3 dl double cream
2 tbsp breadcrumbs
¾ dl syrup
1 egg
1 tsp salt
1 tsp ginger
½ tsp cinnamon
½ tsp black pepper
breadcrumbs and pats of butter
Traditional carrot casserole
1 kg carrots
5 dl water
1 tsp salt
1 ½ dl pudding rice
3 dl whole milk
1 egg
1 dl syrup
¼ tsp nutmeg
¼ ground white pepper
breadcrumbs and pats of butter
Sweetened potato casserole
Boil the unpeeled potatoes in unsalted water until tender. Peel the potatoes while hot. Mash them thoroughly, sprinkle the wheat flour on top and mix. Let the mash sweeten in a warm place under the lid. The temperature of the potato mash should be between 55 and 60 degrees Celsius. You can use a thermometer to find the right temperature. It takes about 4–5 hours for the potatoes to sweeten, depending on the variety and the temperature.
When the mixture is loose and tastes sweet, add the butter, milk and salt. You can add a little syrup if you want more sweetness.
Pour the mixture into a greased baking dish. Leave plenty of room in the baking dish, otherwise the casserole will easily boil over.
Bake the potato casserole on the grill at 150–175 degrees Celsius for about 2 hours.
Roasted rutabaga casserole
Cook the unpeeled rutabagas in a hot grill at about 175–200 degrees Celsius. Depending on the size of the rutabagas, this should take about 60–90 minutes and they should be charred black. When the rutabagas are soft and fully cooked (you can test this with a long cocktail stick or a fork), cool them enough to peel off the charred skin. Mash the peeled rutabaga.
Combine all the remaining ingredients, pour them into the mashed rutabagas and blend. Check the flavor and thickness. Add water or double cream if necessary.
Pour the mash into a greased baking dish. Sprinkle the breadcrumbs and pats of butter on top. If you like, use a spoon to make patterns on the surface.
Cook on a grill at 175–200 degrees Celsius for about 2 hours.
Gentle roasted sweet potato casserole
Cook the unpeeled sweet potatoes in a hot grill at about 175–200 degrees Celsius. Depending on the size of the sweet potatoes, this should take about 40–60 minutes and they should be charred black. When the sweet potatoes are soft and fully cooked (you can test this with a long cocktail stick or a fork), cool them enough to peel off the charred skin. Mash the peeled sweet potatoes.
Combine all the remaining ingredients, pour them into the mashed sweet potatoes and blend. Check the flavor and thickness. Add water or double cream if necessary.
Pour the mash into a greased baking dish. Sprinkle the breadcrumbs and pats of butter on top. If you like, use a spoon to make patterns on the surface. You can garnish the casserole with chopped nuts.
Cook on a grill at 150–175 degrees Celsius for about 1 hour.
Traditional carrot casserole
Boil the peeled and chopped carrots in salted water until the carrots are partially cooked. There should be enough water to just cover the carrots. Save the cooking water of the carrots and put the rice in it to boil.
Meanwhile, blend the carrots. Add the whole milk, egg and spices to the puree. When the rice is cooked, combine it with the other ingredients. Check the amount of salt.
Pour the mixture into a greased baking dish. Cook the carrot casserole on the grill at 175–200 degrees Celsius for about 1 hour.
