Finnish Swede Casserole

Instructions
1.2kg/2½lb Swede, peeled and cubed
Salt
150ml/5fl.oz. Dark Molasses
2 tbsp Plain Flour
2 Eggs
150ml/5fl.oz. Double Cream
3 tbsp Dried Breadcrumbs
1 tbsp Butter

Instructions

1. Place the swede in a large saucepan, cover with water then bring to the boil and cook for 20 minutes or until tender.

2. Preheat the oven to 170C, 325F, Gas Mark 3 and lightly butter an ovenproof casserole dish. Drain the swede very well in a colander, allow to cool a little then transfer to a food processor and process to a puree.

3. Pour the puree into a large mixing bowl then add the salt, molasses, flour, eggs and one third of the cream. Mix very well.

4. In another bowl, whip the remaining cream and lightly fold into the swede mixture.

5. Pour the mixture into the casserole dish, sprinkle the surface with a thin layer of the breadcrumbs then dot the surface with little pats of butter. Bake for 1½ hours until set, slightly risen and golden brown.