Rutabaga fly under the radar as far as root vegetables go. Most people probably just don’t know what to do with them. This simple hasselback approach is a great way to get acquainted with them.
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.
Hasselback rutabaga with garlic butter sauce recipe
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
- 4 rutabaga, washed and root ends sliced off so that they sit flat
- 4 tablespoons butter, divided
- 2 garlic cloves, minced
- Salt and pepper
- Preheat your oven to 425 degrees F.
- Cut thin slices into each rutabaga about 3/4 of the way through, careful to not go all the way through the vegetable.
- Stuff 2 tablespoons of butter between the slices, and then rub butter all over the exterior of each rutabaga.
- Season with salt and pepper, place onto a baking sheet, and bake for about 40 minutes, until crispy.
- To a small skillet over medium-low heat, add the remaining 2 tablespoons of butter.
- Add the garlic, and let it cook for 3 to 5 minutes, careful to not burn the garlic.
- Pour the garlic butter sauce on top of the rutabaga, and serve hot.