The hasselback potato gets its name from the Hasselbacken hotel in Stockholm. They were apparently the first ones to think up the idea of thinly slicing (but not all the way through) a potato, stuffing it with butter and cheese and baking it to a crisp. And to that, I say thank you, dear ingenious Swedes. The idea has been done every which way possible with potatoes, so let's expand our horizons a bit to root vegetables with this rutabaga version.
Rutabaga are perfect for the hasselback approach, since they're firm and roast beautifully. This version tops the crispy, semisliced, roasted vegetable with hot garlic butter sauce. It may not be a potato, but it definitely doesn't taste like a vegetable either.
Rutabaga are a great vegetable to treat like a potato with the hasselback approach of thinly semislicing and roasting until crispy.This version gets drizzled with a hot garlic butter sauce too.
Prep time: 10 minutes | Bake time: 40 minutes | Total time: 50 minutes
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