Pohjilla

Pohjilla is a traditional Finnish dish that has been a staple in Finnish cuisine for centuries. The name "Pohjilla" comes from the Finnish word "pohja," which means "bottom" or "base," referring to the dish's layered structure. The dish is typically served during the Christmas season, but it can also be enjoyed year-round.

The primary components of Pohjilla are potatoes, carrots, and onions, which are cooked together and then layered with a creamy sauce made from milk, butter, and sometimes cream. The dish is often garnished with chopped parsley or chives for added flavor and presentation. Traditionally, Pohjilla is served with a side of boiled eggs or boiled potatoes, and it is often accompanied by a side dish of pickled herring or smoked salmon.

The dish is relatively simple to prepare, making it a popular choice for family gatherings and holiday meals. Its hearty and comforting nature has contributed to its enduring popularity in Finnish culture. Despite its traditional roots, Pohjilla has also gained recognition in international cuisine, with variations and adaptations appearing in various culinary contexts.