We tend to have a lot of locally grown rutabagas in our programs during the winter. Rutabagas are packed with fiber and potassium making it a wonderful vegetable for replenishing electrolytes and digestion.
- Preheat oven to 425F.
- Cut root part of rutabaga off so it stands up.
- Cut slits in the top and stuff with alternating red onion and garlic slices.
- Place each on a square of tin foil; pour 1 tsp olive oil over each, sprinkle garlic powder and salt evenly over both.
- Wrap and bake for 30 minutes or until inside is soft. Remove foil and bake an additional 10 to 15 minutes or until outside is golden.