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Rutabaga Gratin (Vegan Lanttulaatikko)

Are you looking for a surprisingly delicious side dish for your Christmas menu? Introducing Rutabaga Gratin (Lanttulaatikko)!

This rutabaga gratin makes a great alternative to regular mashed potatoes! It’s slightly sweet, spiced with ginger, white pepper, and cinnamon, and topped with crispy breadcrumbs! Let’s make this!

Rutabaga Gratin (Vegan Lanttulaatikko)

This recipe is inspired by a Finnish dish called Lanttulaatikko which is usually served during the holidays. It’s easy and consists of making mashed rutabaga, flavoring it, and finally baking it.

You start by cooking the rutabaga in boiling water until fork tender, just like you would do with potatoes. If you own an Instant Pot, I also added directions to cook with it.

Rutabaga Gratin (Vegan Lanttulaatikko)

Once the rutabaga is cooked and soft, drain and transfer to a food processor to make a purée. I do not own a potato masher, so I went with the food processor, but if you do, feel free to use it!

You don’t want to process for too long to keep the purée slightly chunky. Once this is done, it’s time to add molasses for sweetness and spices for flavor. White pepper adds some heat, while cinnamon and ginger bring that festive flavor. Don’t be scared of the 1/4 cup of molasses. It doesn’t make the gratin too sweet. I would say the sweetness is about the same as a sweet potato bake.

Rutabaga Gratin (Vegan Lanttulaatikko)

To give the gratin more richness and creaminess, we stir in homemade cashew cream. It is made with just soaked cashews blended with water.

Finally, transfer the batter to a baking dish and sprinkle it with breadcrumbs. One hour in the oven and you end up with a delicious and creamy rutabaga gratin!

Rutabaga Gratin (Vegan Lanttulaatikko)

This gratin makes the perfect holiday side! It’s sweet and salty, creamy, and would go very well with a Vegan Wellington, or your favorite lentil meatloaf!

Rutabaga Gratin (Vegan Lanttulaatikko)

For more side dishes, check out this Easy Celery & Cauliflower Puree or this Mashed Cauliflower with Garlic Butter Mushrooms!

Let me know in the comments if you try this recipe!

Rutabaga Gratin (Vegan Lanttulaatikko)

Rutabaga Gratin (Vegan Lanttulaatikko)
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Recipe
Rutabaga Gratin (Vegan Lanttulaatikko)

Rutabaga Gratin (Lanttulaatikko)

4.25 from 4 votes
Author: Thomas Pagot
Creamy Finnish rutabaga gratin flavored with white pepper, ginger, cinnamon, and molasses! This is a delicious alternative to mashed potatoes!
Prep Time : 30 minutes
Cook Time : 1 hour 40 minutes
Total Time : 2 hours 10 minutes
Servings 6 servings
Calories 247 kcal

Ingredients
 

  • 3 rutabaga about 1.2kg / 2.6 pounds
  • 3/4 cup raw cashews soaked overnight
  • 1 cup water
  • 1 tsp onion powder
  • 1/4 cup blackstrap molasses
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp each: nutmeg, cinnamon, white pepper
  • 1/3 cup breadcrumbs

Instructions
 

  • Peel and wash the rutabagas, and dice them into 1/2 inch cubes. Stovetop method: Place them in a large saucepan. Cover with water and bring to a boil. Let simmer uncovered for 35-40 minutes, or until the rutabagas are fork tender. Instant Pot method: Place the rutabaga in the Instant Pot liner and cover with water. Close the lid and pressure cook for 9 minutes. Let the pressure release naturally before opening the lid.
  • In the meantime, prepare the cashew cream. Drain the soaked cashews and add them to a blender. Add the cup of water and onion powder, and blend on high speed until smooth, about 1 minute. Set aside.
  • Once cooked, drain the rutabaga and transfer to a food processor. Process for 5-7 seconds or until it has the texture of mashed potatoes, don't process too much as you want to have a slightly chunky texture.
  • Transfer the mashed rutabaga to a large mixing bowl. Add the blackstrap molasses, cashew cream, salt, and spices. Using a wooden spoon or spatula, mix to combine. Once fully combined, taste and adjust the saltiness to your liking.
  • Preheat oven to 325°F (160°C). Transfer the rutabaga mixture to a baking dish and smooth the top using a spatula. Sprinkle the breadcrumbs evenly on top. You can now use a spoon to make a pattern on top of the gratin, this is optional.
  • Bake for 1 hour, or until the top is golden brown. Let cool a few minutes before serving.
  • This rutabaga gratin will make a delicious side dish on your holiday table! It can be served with brussel sprouts, green beans, vegan meatloaf, or even a vegan wellington!

Nutrition

Serving: 1 serving | Calories: 247 kcal | Carbohydrates: 37.4 g | Protein: 6.1 g | Fat: 9.6 g | Fiber: 5.9 g | Sugar: 20.4 g
Course : Side Dish
Cuisine : Swedish
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants

Rutabaga Gratin (Vegan Lanttulaatikko)

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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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Wow! when i saw the title i thought i stumbled across some Finnish food blog! This is one of the traditional dishes we have for Christmas Eve dinner here in Finland. Rutabaga is very special taste wise – you either love it or hate. Personally this one is my favorite among other Christmas gratins. This is my first vegan Christmas, so this recipe comes in handy! Thank you!

5 stars
I thought this was delicious. Unfortunately, it was just me and another person. It ok, since every time I bite into it, I say “Yum!”

5 stars
We had this recipe at boxing day. Never eat rutabaga before but we liked it! I make a lot of your recipes and I always like them. This one was very easy to make. You only have to think of the cashew nuts a day before! Thanks again!

I grew up in a Finnish family and lanttulaatikko was a staple at holiday dinner tables. The big difference in your recipe I see is the cashew cream. It sounds marvelous. The traditional recipes call for a mere tablespoon of sugar instead of molasses, up to a cup of cream or milk instead of cashew cream, some breadcrumbs, eggs, and melted butter. Oh! I never though of rutabaga as an acquired taste. Most who tasted my recipe the first time love it! Your recipe sounds intriguing, and I may well give it a go this Thanksgiving holiday meal. Thanks you!

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5 stars
I made this a a Christmas side dish and we all loved it! Thank you for the recipe!

2 stars
Not really too keen on this recipe… it taste fine.. its not an issue with rutabaga. Its just not something I look forward to eating.