Hasselback Rutabagas
A great way to serve rutabga!
Servings: 4 servings
Calories: 200kcal
Ingredients
- 4 small rutabagas
- 2 slices onion thinly sliced and quartered
- 2 cloves garlic minced
- 2 tablespoon ghee or regular butter
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 2 oz soft, nutty cheese like Jarlsberg or gruyére, grated
- fresh ground black pepper
Instructions
- Preheat oven to 425°.
- Trim ends of rutabagas. Make one (longest) side flat so they will sit without rocking on cutting board.
- Make ¼" slices vertically the length of the rutabaga. Be very careful not to cut through entirely to the bottom but get as close as you can so the slices will be able to fan out a bit.
- Set rutabagas on a square of tinfoil. Gently open the slits and place some minced garlic in every 2nd slit and some onion slices in the alternate slit.
- Melt ghee with the salt and garlic powder. Brush the mixture all over the outside of the rutabaga and a dab in each slit.
- Close tinfoil tightly around the rutabaga and bake 45 minutes. Two minutes before the end open the foil test that a fork will easily pierce the rutabaga. Time will vary based on the size of your rutabaga. Be careful not to burn your hands with the steam that will be released. If necessary add time to baking time. About 2 minutes before the end divide cheese into 4 equal portions and sprinkle over the top and into the slits. Remove from oven when cheese has melted.
- Grind fresh black pepper over the rutabagas and serve immediately.
Nutrition
Calories: 200kcal | Carbohydrates: 18g | Protein: 6g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 257mg | Potassium: 610mg | Fiber: 5g | Sugar: 9g | Vitamin A: 142IU | Vitamin C: 49mg | Calcium: 187mg | Iron: 1mg