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
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.