Lanttu

Lanttu is the Finnish name for rutabaga, a hardy root vegetable in the Brassica napus family, commonly referred to as swede or neep in English. It has pale yellow flesh and a purple-tinged skin. In Finland it stores well through autumn and winter and is a traditional ingredient in seasonal cooking.

In Finnish cuisine, lanttu is used in several preparations, most notably lanttulaatikko, a baked casserole. Lanttulaatikko is typically made by mashing boiled rutabaga (often with potatoes), then mixing in cream or milk, eggs, breadcrumbs, and butter before baking until set. It is a customary dish at Christmas and is commonly served as a side to roast pork or other festive meats, often accompanied by lingonberry sauce.

Rutabaga can also be boiled, mashed, or cut into cubes for soups, stews, or purees. In home kitchens it is valued for its earthy sweetness and sturdy texture, providing a versatile winter vegetable option when fresher produce is less available.

Nutritionally, rutabaga is low in fat and calories and provides dietary fiber, vitamin C, and potassium. It is a versatile ingredient with a mild flavor that blends well with milder dairy or meat dishes.