In the south, Meat-and-Three Restaurants rule. Many of us look forward to rutabaga season when we can find them on the menu. This recipe is an easy way to cook rutabagas at home enhancing their nutritional value and sweet, peppery flavor with olive oil, garlic, thyme, and parmesan cheese. This pairs well with roasted chicken, turkey, or pork.
For more health information on rutabaga, click here.
Parmesan Baked Rutabaga
Makes 8 servings
Ingredients:
2 pounds rutabagas (three average size)
1/4 cup extra virgin olive oil
2 cloves garlic, minced
8 sprigs fresh thyme, minced
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/2 cup fresh grated parmesan cheese, divided
1/3 cup chicken or vegetable stock
Instructions:
- Preheat the oven to 375 degrees F. Peel and rinse the rutabagas if waxed, if not just clean and rinse. Dry well and slice crosswise into rounds about 1/8 to 1/4 inch thick. Use a mandolin if available.
- Place olive oil in a large bowl and stir in half the parmesan. Add the minced garlic, thyme, Kosher salt, and black pepper. Add the rutabaga slices and toss to coat. Use your hands to make sure both sides of the slice are coated.
- Layer the rutabaga slices sideways (vertically) into a 2-quart baking dish so the edges face up. You may have to trim the slices down or cut in half if they stick up more than 1/2 inch above the rim of the dish. Pack in tight enough to stand up, but not so tight that the stock can’t be poured over.
- Pour the stock over the slices. Cover with non-stick foil and bake until the rutabaga edges and tops are golden brown and the centers are tender (about 45 to 55 minutes).
- Remove the foil and sprinkle on the remaining parmesan. Cook 5 to 10 minutes to melt.
- Garnish with extra minced thyme if desired.
Adapted from peelwithzeal.com
