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    Home » Recipes » Gluten-Free Vegetable Side Dishes

    Published: Dec 6, 2021 · Modified: Dec 6, 2021 by Jen Wooster

    Parmesan Baked Rutabaga

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    collage of roasted rutabaga shots
    rutabaga slices in a baking dish with plates on the side
    rutabaga slices in a baking dish
    rutabaga slices in a baking dish

    If you are a fan of potato stacks or gratins in any form, you are going to go nuts for this easy root vegetable side dish. This parmesan baked rutabaga recipe is essentially a hybrid between baked rutabaga stacks and a roasted rutabaga gratin. Lightly cheesy, with crispy edges, and very little hands-on time.

    rutabaga slices in a baking dish with plates on the side

    This post may include affiliate links. Please read my disclosure policy.

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    Our readers have been extremely complimentary of our honey-roasted rutabaga recipe, and you have been asking for more ways to cook rutabaga at home.

    Originally I was going to do a low-carb version of the classic parmesan potato stacks made in a muffin tin. However, because rutabagas tend to be much larger than the standard muffin tin, I found that stacking them on their sides like a root vegetable gratin to be the perfect solution.

    Why do we love this recipe?

    • Naturally gluten-free and vegetarian
    • Very little hands on time
    • Makes great leftovers
    • Pairs well with many proteins like roasted turkey or pork roast, making it perfect for holiday meals
    Jump to:
    • 🧾Ingredients
    • ⏲️Instructions
    • 👩🏻‍🍳 Expert Tips
    • 🔪Equipment
    • 🌡️Storage
    • 💬Frequently Asked Questions
    • 📖 Recipe

    🧾Ingredients

    Because I have been making this rutabaga recipe to pair with larger dinners, I kept the ingredients simple. You might notice there is no cream or milk in this recipe. One of the things I like about rutabagas is that they are lighter than potatoes and I wanted to keep with that theme.

    But don't worry, I am working on a cheesy rutabaga gratin recipe as we speak!

    recipe ingredients on counter
    • Rutabagas- You need 2 pounds, about 3 average size rutabagas
    • Parmesan
    • Olive Oil
    • Vegetable Stock- You can use chicken stock if keeping the recipe vegetarian isn't necessary.
    • Garlic
    • Thyme- You can use any combination of thyme, sage, and rosemary. I vary the herbs to match the protein I am cooking.
    • Salt & Pepper

    See the recipe card for quantities.

    ⏲️Instructions

    Hands-on time for this recipe is about 10 minutes but even shorter if you have a mandolin.

    Step 1- Prep the Rutabaga

    When slicing rutabagas thinly they don't have to be peeled. However, most rutabagas are covered in wax to keep them fresh. To check for wax push your thumbnail across the skin.

    If there is wax present, go ahead and peel the rutabaga. If there isn't any wax, peeling is optional. Use a mandolin or sharp knife to slice the rutabagas into ⅛ to ¼ inch thick slices.

    Trim the slices down or cut in half if they are significantly wider than your baking dish is deep. It is okay for the slices to stick up ½ inch or so above the side of the dish.

    thinly sliced rutabaga on cutting board

    Step 2- Season

    Combine half the parmesan, garlic, herbs, salt and pepper, and olive oil in a large mixing bowl. Add your rutabaga slices and use your hands to thoroughly coat both sides of each slice.

    Step 3- Layer

    Stack the rutabaga slices vertically so that the ridges face out of the baking pan. They should be tight enough to stand upright but not so tight the vegetable stock can't be poured over. You may have some extra.

    Drizzle over the vegetable stock and be sure to scrape any cheese and seasonings left in your mixing bowl over the top.

    uncooked rutabaga stacks

    Step 4- Bake

    Bake covered for 45 to 55 minutes until the rutabaga is soft and the top is turning golden. Sprinkle over the remaining cheese. Bake uncovered for 10 minutes to melt and crisp up the top.

    cooling gratin before serving

    Making Baked Rutabaga in Advanced

    This parmesan rutabaga recipe can be made one day in advanced up through pouring on the vegetables stock and covering with foil. Allow the dish to come to room temperature before baking.

    🥗What to Serve with Rutabagas

    For main courses, we like our roasted lemon and herb turkey breast, mushrooms with chestnuts, or braised pork roast with apples.

    Complimentary sides dishes include garlic green beans, our deconstructed green bean casserole, sauteed greens such as kale or spinach, a shaved brussels sprout salad, or balsamic mushrooms.

    👩🏻‍🍳 Expert Tips

    • Rutabagas are the perfect canvas for bold flavors. Feel free to experiment with herbs and seasonings.
    • Layer in other root vegetables like potatoes, carrots, or turnips for a unique twist.
    close up of rutabaga baked to a golden brown

    🔪Equipment

    I have had many mandolins and now use the slicer on my food processor or this handy slicer that juliennes, slices, and spiralizes.

    🌡️Storage

    Leftover baked rutabaga can be stored covered with foil and kept in the fridge for 4 to 5 days. Reheat at 300 F degrees or portion out onto a plate and microwave on medium-high for 4 minutes. 

    💬Frequently Asked Questions

    Why are rutabagas coated in wax?

    Rutabagas are often covered in a food safe wax after harvesting to keep them from drying out. With a wax coating, they can be stored for longer. However, it should be removed before cooking either by peeling the rutabaga or by washing it under warm water and scraping off the wax.

    Do you have to peel rutabagas before cooking?

    Because most rutabagas have been waxed for long term storage it is recommended that you always peel them.

    serving root vegetables

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    rutabaga slices in a baking dish with a spoon

    Parmesan Baked Rutabaga

    Recipe Created By: Jen Wooster
    Low carb version of the classic parmesan potato stacks. These rutabaga stacks are turned sideways for an extra crispy outer edge and a cheesy soft center.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 55 mins
    Total Time 1 hr 5 mins
    Course Side Dish
    Cuisine American
    Servings 8
    Calories 132 kcal

    Equipment

    • Baking dish
    • Large mixing bowl
    • Mandolin

    Ingredients
      

    • 2 pounds rutabagas
    • ¼ cup extra-virgin olive oil
    • 2 cloves garlic minced
    • 8 sprigs fresh thyme leaves removed
    • 1 teaspoon Kosher salt
    • ½ teaspoon Black pepper
    • ½ cup Fresh grated parmesan divided
    • ⅓ cup vegetable stock

    Instructions
     

    • Preheat the oven to 375°. Peel and slice the rutabagas crosswise into rounds, about ⅛ inch thick.
      2 pounds rutabagas
    • Place the oil in a large bowl, and stir in half the parmesan, the garlic, chopped thyme, salt, and pepper. Toss to coat.
      ¼ cup extra-virgin olive oil, 2 cloves garlic, 8 sprigs fresh thyme, 1 teaspoon Kosher salt, ½ teaspoon Black pepper, ½ cup Fresh grated parmesan
    • Layer the rutabaga slices into sideways stacks in the baking dish. They should be tight enough that the slices stay upright. Pour over the vegetable stock. Cover with foil and bake until the edges and tops are golden brown and the center is tender about 45 to 55 minutes.
      ⅓ cup vegetable stock
    • Remove the foil, sprinkle on the remaining parmesan, cook 5 to 10 minutes to melt. Garnish with extra thyme.
      ½ cup Fresh grated parmesan

    Notes

    • A mandolin makes for easier slicing but you can use a knife.
    • Leftover baked rutabaga can be stored covered with foil and kept in the fridge for 4 to 5 days. Reheat at 300 F degrees or portion out onto a plate and microwave on medium-high for 4 minutes. 

    Nutrition

    Calories: 132kcal | Carbs: 11g | Protein: 4g | Fat: 9g | Fiber: 3g
    Keyword baked rutabaga, parmesan rutabaga, roasted rutabaga
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

    Check out our Baked Rutabaga web story!

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    Welcome Friends!

    picture of Jen

    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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