Rutabaga Hasselback

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.

35 g
Total fat
5 g
Saturated Fat
0.7 g
224 mg
2 Servings
2 rutabagas
2 cloves garlic (sliced)
2 slices red onion
2 teaspoons olive oil (or other oil)
1⁄8 teaspoon garlic powder
1⁄8 teaspoon salt
  1. Preheat oven to 425F.
  2. Cut root part of rutabaga off so it stands up.
  3. Cut slits in the top and stuff with alternating red onion and garlic slices.
  4. Place each on a square of tin foil; pour 1 tsp olive oil over each, sprinkle garlic powder and salt evenly over both.
  5. 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.