Finnish Christmas recipes – the baked dishes

In the previous article, I described those seasonal dishes that make up our Finnish Christmas meal. In this article, I provide recipes for the three baked dishes that accompany the main course, the ham. These dishes are each made from pureed winter vegetables – swede, carrot, and potato – all of which we have available from store or, in the case of swede, currently standing in the bed through the mild weather thus far.

The classic old variety of swede, Champion Purple Top, makes excellent Lanttulaatikko
The classic old variety of swede, Champion Purple Top, makes excellent Lanttulaatikko

The swede dish, known as lanttulaatikko in Finnish, or kålrotslåda in Swedish, is arguably the most popular and important accompaniment to the main course. The swede are cooked until tender, and then blended until smooth. It is well worth making a good job of this, using a hand blender, for example, to produce a smooth puree. As it is quite wet, it can be readily pushed through a fine sieve, if need be, to remove any small lumps. The swede puree is subtly spiced with white pepper, ginger, and nutmeg. These should not be prominent in the finished dish, just a hint in the background. A little sweetness is provided by some syrup and richness by milk, cream, and eggs, bound with some breadcrumbs. The mixture will be quite wet, but will come together when baked.

The carrot dish, known as porkkanalaatikko in Finnish, or morotslåda in Swedish, is given similar treatment to the swede. Coarsely chopped carrots are boiled in a little water until tender. They are then blended with a little of the cooking water until smooth. Again, if needed, passing through a sieve only takes a couple of minutes. The puree is enriched with cream, butter, and egg, and sweetened with a little syrup. Rice is a common addition to the puree to provide some substance, but in recent years we have made a version with semolina instead, which we seem to prefer.

The potato dish, known as imelletty perunalaatikko in Finnish, or potatislåda in Swedish, is rather unusual. The potatoes are boiled, in their skins, then peeled whilst hot, and quickly mashed. A little plain wheat flour is mixed in, then the mash left in a warm place overnight. A low oven is ideal for this purpose. An interesting reaction takes place, whereby the amylase in the flour breaks down the starch in the potatoes, converting them to sugars. Salt interferes with this process, so it is important not to salt the water or the potato puree until just before baking. A floury potato is ideal for this dish, and waxy sorts are best avoided. Take care, though, to boil gently, to avoid them turning to mush in the pan – a problem more likely with home grown potatoes taken from storage, perhaps. Once the sweetening reaction has taken place, milk and a little butter are added, then it is baked in a fairly low oven for several hours. The whole dish turns to a rich golden colour. The sugars caramelise and, with the dairy, produce an unusual almost fudge like quality. The flavour of mashed potatoes is still there, but with a sweet and rich caramel finish. It is odd, to say the least, and not to everyone’s taste, but nonetheless a common part of the Finnish Christmas table and well worth trying.

Each of the recipes below is based on one kilogram of the main ingredient, so that they may be readily scaled. This is the prepared weight, so after peeling and chopping, but before cooking. One kilogram is probably a sensible amount to prepare for a typical family gathering. These recipes are not unique, in the sense that various similar recipes can be found for these dishes, but this is how mother-in-law Riitta and I like to prepare them. We made these ahead of time this year, as there is much to do on the day, and made careful notes this time so as to be able to reproduce the recipes here. We made ours in foil trays, which we popped in the freezer, and will take out on the evening of the 23rd and reheat in the oven on Christmas Eve. Of course, one could use any suitable bakeware. Butter the bakeware as needed.



  • 1kg swede, prepared weight
  • 100ml fine dry breadcrumbs, plus extra for topping
  • 100ml double cream
  • 100ml whole milk
  • 50ml golden syrup
  • 25g butter, plus extra for topping
  • 2 eggs
  • ½ tsp ground ginger
  • ½ tsp ground white pepper
  • ½ tsp ground nutmeg
  • Maldon salt


Clean the swede and cut away the skin and roots, then cut up roughly. Simmer in a little lightly salted water until fully tender.

Whilst the swede is cooking, place the double cream, milk, and breadcrumbs in a bowl, and mix well. Add the eggs and beat in. Leave this mixture in the refrigerator until needed, allowing the breadcrumbs to absorb the liquid.

When the swede is cooked, strain and process using a hand blender or ricer, passing through a fine sieve if need be, to produce a smooth puree.

Add the butter to the warm puree and mix until melted. Stir in the syrup. Add the ginger, white pepper, and nutmeg, and season with salt to taste.

Mix in the soaked breadcrumbs.

Spoon the mixture into suitable bakeware, dimple the surface, sprinkle over some more breadcrumbs and dot with a little butter.

Bake at 175°C for 1 to 1½ hours until golden brown.



  • 1kg carrots, prepared weight
  • 150ml double cream
  • 50g semolina
  • 1 egg
  • 2 tbsp golden syrup
  • 25g butter, plus extra for topping
  • Fine dry breadcrumbs for topping
  • Maldon salt


Boil the carrots in lightly salted water until tender. Drain, reserving 100ml of the cooking liquid.

Blend the carrots with the reserved liquid until smooth, passing through a fine sieve if need be to remove any small lumps.

Add the butter to the warm puree and stir until melted. Mix in the syrup and semolina. Season with salt to taste.

Beat together the egg and cream, then stir into the carrot mixture. The texture should be quite runny.

Spoon the mixture into suitable bakeware, sprinkle the top with breadcrumbs and dot with a little butter.

Bake at 150°C for 1 to 1½ hours, until golden in colour.

Imelletty perunalaatikko


  • 1 kg potatoes, prepared weight
  • 100ml plain flour
  • 50g butter
  • 100ml double cream
  • 300ml whole milk
  • 1 tbsp golden syrup
  • Maldon salt


Boil the potatoes gently in unsalted water, in their skins, until tender.

Whilst still hot, peel the potatoes, place the flesh in a bowl, and quickly mash. Stir in the flour, cover the bowl and leave in a warm place for several hours and preferably overnight. A warm oven set to 50°C is ideal.

Pass the potatoes through a fine sieve to produce a smooth puree.

Melt the butter and stir into the puree. Add the syrup, adjusting to taste according to how sweet the potatoes have become.

Stir in the cream and milk, and season to taste with salt.

Spoon the mixture into suitable bakeware and bake at 140°C for two hours or until golden brown.

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