Famous local Vegetarian food/dishes of Finland ?

Famous local Vegetarian food/dishes of Finland ? Itis merged customary country fare andhaute cuisine.

Fish and meat plays a significant role in customary food. However it is not only about non vegetarian food , in the books of Finnish cuisine there is also space for vegetarian dishes .

Milk and its derivatives like curd, butter milk are regularly used as food, drink or in many recipes.

Also read – Is Finland Worth a visit and famous places to see in Finland ?

Runeberg cakes

Runeberg torte is a Finnish pastry relished with almonds and arrack or rum and usually weights around 100 grams. It normally has raspberry jam surrounded by a circle of icing on top. This round loaf is called after the Finnish poet Johan Ludvig Runeberg who used to regularly enjoy the torte with punsch for breakfast. Check more Wikipedia

Blueberry pie (Mustikkapiirakka)

Blueberry pie is a pie with a blueberry stuffings. Blueberry pie is reflected as one of the uncomplicated pies to make as it does not need trenching or peeling of fruit.

It generally has a top and bottom crust. The top crust can be a round shaped crust but the pie can also have a fall down crust or no top crust at all. Check more at Wikipedia

Chanterelle gravy

Many a times a customary mushroom recipe may be too heavy for meal. Or maybe one will be anxious about the refined chanterelle mushrooms that one found will be overpowered in a recipe.

It must be time to go for a lighter gravy! This lighter mushroom gravy is a best companion with vegetables like broccoli.

The mushy flavour makes it ideal for displaying elegant wild mushrooms.

Part of this recipe includes preparing roux, which is a cooked meger of flour and fat most commonly butter.

Also treated as a thickener for curries and gravies, it’s not hard to make with a whisk and some flour.

Finnish Mashed Potato Casserole

When on is making Finnish sweetened potato casserole, wheat flour should be added to warm, mashed potatoes and the mixture is placed in a warm place for 3-4 hours.

At this time the amylase in the flour will initiate to break down the potatoes’ starch into sugars, sweetening the dish.

The perfect temperature for this sweetening procedure is around 55 and 75 °C. If the temperature touches 75 – 80 °C then the process should end, due to the breakdown of amylase molecules.

Ruisleipa (rye bread)

It is a type of bread which is made with many portions of flour with rye grain. It can be light as well as dark in color which usually depends on the type of flour used and the addition of coloring agents.

Thisbreadis also having added benefits ofryeflour, which is quite equipped with extra nutrients, vitamins, and soluble fiber.

Rye bread is typically close packed compared to bread made from wheat flour. It isdifficultto refine than wheat, so it has lot of nutrients that wheat flour does not have. Check more at Wikipedia

Leipajuusto (bread cheese)

Leipäjuusto or juustoleipä, also known in the United States as Finnish squeaky cheese, is a Finnish fresh cheese traditionally made from cow’s beestings, rich milk from a cow that has recently calved. Reindeer or even goat milk can also be used. Check more at Wikipedia

Korvapuusti (cinnamon buns)

Cinnamon rollsare actually also known askorvapuustihere in Finland which can be expressed as slapped ears.

One has no clue from where this violent name came from:)Many Finns enjoy korvapuusti with tea or coffea . You must also be aware that Finland is the largest coffee consumer country in the world, but few enjoy it with tea also.

You dont ignore it 🙂