Finnish Christmas food Recipes Carrot casserole Rosolli

Carrot casserole  1 kg carrots  5 dl water  1 ts salt  1 1/2 dlrice porridge  2 dl whipping cream  1 dl milk  1 egg  1/2 tssalt  1/2 dlsyrup  1/4 tsnutmeg  1/4 tsground white pepper 1.Boil the peeled carrots in salted water for half-mature., so that the water just covers the carrots. Store in the boiling water and cook the rice in it. 2.In the meantime, puree carrots. Add the puree cream, milk, eggs, and spices. When the rice is cooked, mix it together with other ingredients. Check the amount of salt. 3.Pour the mixture, approx. 2 l of capacity, well-greased baking dish. Sprinkle with bread crumbs. 4.Bake at 200 degrees for 45 minutes

Rosolli  4 (300 g) carrot  (300 g)potato  1 apple  4 (200 g) vinegarbeetroot  3 delicacy cucumber  1 onion Rosolli-cream sauce  1 can (3.3 dl) whipping cream (lactose free)  1 tablespoon white vinegar  2 to 3 tablespoons of sugar  pinch of salt  1 tablespoon of pickled beetroot broth 1.Boil the carrots and potatoes separately mature and cool them. 2.Peel the boiled root vegetables and apple. Dice into small cubes. 3.Dice the beets, cucumbers and onion delicacy. 4.Mix the ingredients carefully with each other or providing those tracks to a serving dish set. 5.Prepare rosollis sauce. See instructions Rosolli-cream sauce. 1. Pour the cream in mixing bowl. Measure the ranks of vinegar. Whisk the mixture until creamy, soft foam. 2. Add the sugar, salt and pickled beetroot broth. Stir. 3. Serve with rosolli.