New Christmas Casseroles

Now the traditional Finnish potato, swede and carrot casseroles have new challengers! Surprise your friends and loved ones by trying out something different this Christmas.

Ingredients

Sweetened Sweet Potato and Potato Casserole

1kg sweet potatoes

1kg potatoes

100g butter

100ml white flour

500ml whole milk

200ml cream

1 tbsp salt

2 tbsp syrup

Beetroot and Quinoa Casserole with Blue Cheese

400g beetroots

300ml cream

300ml organic vegetable stock or water

400ml quinoa

3 tsp fine sea salt

ground black pepper

2 tsp thyme

Zest of one lemon (the yellow part grated)

200g crumbled blue cheese

Instructions

Sweetened Sweet Potato and Potato Casserole

Peel and dice the sweet potatoes and potatoes. Cook in unsalted water until tender. Drain and purée. Mix the butter and half of the white flour with the purée. Let rest at room temperature for an hour; this allows the starches in the potatoes to start converting to sugars, resulting in a subtly sweet flavor. Mix in the rest of the white flour and the syrup. Let rest for approx 3 more hours. Stir in the milk and cream. Distribute the mixture into casserole dishes and cook at 150°C for approx two and a half hours.

Beetroot and Quinoa Casserole with Blue Cheese

Mix all the ingredients carefully in a bowl and distribute the mixture into casserole dishes. Cook at 180°C for approx an hour and a half, depending on the size of the casserole dishes.