Finns in Montreal

Recipies from Finns in Montreal:

Easy and delicious, beloved even by those who never tasted rutabaga casserole.
Great warm or cold. (I have rounded up the ingredients for ease of use.)

About 2.2 lbs. (one kg) rutabagas
7 tbsp. (100 mL) breadcrumbs
3/4 cup (180 mL) 15% cooking cream
7 tbsp. (100 mL) dark molasses
Spices to taste: Ginger, cinnamon, nutmeg

Peel the rutabagas and cut into chunks. Cook in salted water until tender. Drain and mash until smooth. Put breadcrumbs into cream for two minutes and add to rutabaga along with molasses. Add generous dashes of spices. Mix well and spread the mixture into an ovenproof casserole.
Bake without cover at 400 degrees F (200 degrees C) for one hour.

Leila's beet bake:

Beautiful, dark red casserole dish for Christmas table.
Leftovers delicious also reheated. Works well also in a micowave oven.

6-8 medium raw beets
2 large onions
3 tbsp. butter
9 tbsp. all-purpose flour
3 cups (750 mL) water
3 cubes of vegetable bouillon ( or 2 tbsp. of Vegetable Bovril Concentrate)
Black pepper (delicious blend of red, black and white pepper is my favourite)

Peel beets and onions, cut into slices and arrange by layers in an ovenproof casserole. Melt butter in a saucepan, add flour and mix well. By constantly stirring with a whisk, add water and vegetable bouillon cubes (or Bovril) and pepper. Keep stirring until the mixture comes to boil for a few minutes and thickens velvety smooth. Pour the mixture on beets. Cover and bake at 350 degrees F (175 degrees C) for an hour or even an hour and half; test with fork to make sure the beets are tender and soft. Remove from the oven and let cool for a few minutes

Links to other recipies:

Finnish christmas table