lanttujuures

Lanttujuures refers to the root vegetable of the lanttu, commonly known in English as rutabaga. It is a swollen storage organ of the Brassica napus species (often listed as Brassica napus var. napobrassica) and is grown for its edible root.

The root is usually globe- to oblong-shaped, with a pale yellow flesh and a skin that is brownish with purple-tinged shoulders. When eaten raw it has a mild, earthy, slightly peppery flavor; cooking softens the taste and brings out a sweet, nutty character. The texture is firm but becomes creamy when boiled or mashed.

Lanttujuuri is grown as an annual crop in temperate regions, though it is a biennial plant in its natural cycle. It prefers cool, moist soil and is often sown in early spring or late summer. Roots form in autumn and may have increased sweetness after light frost. They store well in a cool, humid place for several months.

In Finnish cuisine, lanttujuuri is a staple ingredient. It is used in mashed preparations, soups, roasts, and especially in lanttulaatikko, a traditional rutabaga casserole served at Christmas. It pairs well with potatoes, carrots, pork, or fish.

Nutritionally, lanttujuuri is low in fat and high in dietary fiber, vitamin C, potassium, and complex carbohydrates. It is valued for its shelf-stability and versatility in cold-climate cooking.