Parmesan Baked Rutabaga
This baked parmesan rutabaga recipe takes very thin slices of rutabaga and literaly turns them on their sides. This vertical layering delivers crispy golden edges and a cheesy, tender middle— jus like a gratin but without heavy cream
Servings: 8
Calories: 132kcal
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 grated parmesan cheese divided
- ⅓ cup vegetable stock or chicken stock
Instructions
- Preheat the oven to 375°. Peel and slice the rutabagas crosswise into rounds, no more than ⅛ inch thick.
- Place the oil in a large bowl, and stir in half the parmesan, the garlic, chopped thyme, salt, and pepper. Toss to coat.
- 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.
- Remove the foil, sprinkle on the remaining parmesan, cook 5 to 10 minutes to melt. Garnish with extra thyme.
Notes
- A mandolin makes for easier slicing but you can use a knife. Either way, you need to slice the rutabaga as thin as possible or it will take much longer to cook.
- 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.
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