If you want a change from the traditional Christmas boxes, try this delicious root casserole, where parsnip, beetroot and sweet potato form a wonderfully delicious and sweet roast.
Root vegetables are part of the Finnish Christmas table. Wind Lindgren
Juuresvuoka is a perfect substitute for traditional Christmas boxes. The dish is easy to make, because you can peel and chop the roots in advance, and the smell of the roots roasting in the oven creates a Christmas atmosphere at home.
Beetroot is especially known as a root vegetable at Christmas time and as a vinegar preserve, but fresh beetroot should also be used in baked dishes, steaks, stews and soups. However, it is good to remember that beetroot contains nitrates, and it is recommended to use it only when properly cooked.
Parsnip, on the other hand, is related to carrots and resembles a large carrot in shape. The parsnip has a nutty taste, which is wonderful for the Christmas table.
Native to Peru, the sweet potato is not related to the potato, although sweet potato is often used as a potato. The sweet potato box has crept onto many people’s Christmas tables over the past few years.
Root vegetables roasted in the oven are suitable as a substitute for Christmas boxes or rosolli. Wind Lindgren
Root casserole
2 large parsnips
3 large beets
1 medium sweet potato
salt
black pepper
olive oil
fresh rosemary
approx. 50 g of grated cheese
1. Peel and slice the root vegetables. Slice the beets extra thin so that all the roots have the same cooking time.
2. Brush the baking dish with oil and place the root slices in the dish in rows.
3. Season with salt, pepper and rosemary sprigs and pour more olive oil on top.
4. Sprinkle grated cheese on top.
5. Bake at 200 degrees for about 60-70 minutes. Check for doneness at the hour mark.
6. Before serving, decorate the root dish with fresh rosemary.