What’s Goin’ On? I’m Buggin’ All of a Sudden.
pop quiz: the lyric above is from what song and artist? clue: add seasoning to the jam, perhaps a bit looney.
Porkkanalaatikko appears on most traditional Finnish festive tables and is traditional carrot casserole with rice cooked in milk or cream and topped with breadcrumbs. I sampled this delight when on a trip to seek the Northern lights and to ski in Finland.
Whilst the Finnish version of carrot casserole is OK as a fairly ‘solid’ side dish, I prefer my carrots a bit spicier and my casserole with a bit more liquid. So, my carrot casserole has a bit more of a nod to Morocco than Lapland.
Ingredients for Carrot Casserole
- 6 large Carrots, make into chunks
- 300ml Vegetable Stock
- 1 large Onion, chopped
- Vegetable Oil
- 2 tbsp. Harissa paste
- 1 tin Chickpeas, drained
- 1 tin chopped Tomatoes
- 2-3 slices stale Bread, made into coarse Breadcrumbs
- Half tsp. ground Cumin
- 1/2 tsp. ground Coriander
- Half tsp. smoked Paprika
- Quarter tsp. Chilli Flakes
- Juice from half a Lime
How to Make Carrot Casserole
- Put the carrots and stock into a pan, bring to the boil, simmer gently for about 10mins.
- Simultaneously, fry the onion gently in a little oil until soft, again about 10mins.
- Add the Harissa to the onion and continue to fry for a couple of mins.
- Place the carrots, together with the stock, chickpeas and tomatoes into a casserole dish.
- Add the onion, Harissa mix and stir well.
- Separately, mix the dried spices in the lime juice.
- Add this mixture to the breadcrumbs and mix thoroughly.
- Place this dry mix on top of the carrot mix, spread it evenly and press gently to firm.
- Place casserole in the oven, 180oC, for about 30mins.
I prefer my casseroled carrots very soft, so I tend to lower the temperature and cook for longer and then put the dish under a hot grill for a couple of minutes, just before serving, to crisp the breadcrumb topping.