Recipe by Sarah Ward
Rutabagas might be one of the most undervalued types of fall and winter root vegetables. Baking these roots will amplify the sweetness in flavor while maintaining their moisture. Preparing them in the “Hasselback” style — thinly sliced most of the way through — gives the rutabagas little pockets in which to catch the dill butter. It also kicks up their “fanciness” a few notches, making for a beautiful (and impressive) presentation! Note: We tried baking our Hasselback Rutabagas both with and without foil; the ones without foil dried out before they were cooked and didn’t develop as much sweetness.
Yield: 4 servings
- ½ stick butter, softened
- 2 tbsp chopped fresh dill, plus more for serving
- 4 medium-sized rutabagas (or 2 large ones, cut in half lengthwise)
- Sour cream
- Salt and pepper
Mix dill into the softened butter. Spoon onto parchment paper or cling wrap and roll into a small log. Refrigerate for at least 2 hours.
Preheat the oven to 375℉.
Wash and peel the rutabagas. Place each one on a cutting board on whichever side it wants to sit without rolling. (If necessary, cut a little sliver off to make a flat side, as you want to be sure they won’t slip while you’re cutting the slits.) Using a large non-serrated knife, cut slits in one side of the rutabaga. Be sure to cut perpendicular to its longest side, ⅛” to ¼” apart, going about halfway deep into the root (do not cut all the way through). Wrap each root fully in tin foil and place on a baking sheet.
Roast in the oven for 50 minutes to 1 hour, depending on the size of your roots. Check them with a fork; they will feel like a baked potato when done.
Remove from the oven and serve immediately, topped with dill butter, salt, pepper, and sour cream.
Sarah Ward is the creator of the blog of the dirt.
Featured Ingredient: Rutgabagas
If you’ve never eaten a rutabaga before, chances are you aren’t alone — but you’ve been missing out on a delicious root vegetable. A relative of the turnip, the rutabaga has a peppery scent and bite when raw. Cooking brings out a sweetness in flavor and a texture that is best described as a mix between a red potato and a carrot. They are wonderful chopped and sauteed, or used as a less starchy substitute for mashed or baked potatoes. They are easy plants to grow, but you will need to make sure you time the planting right, as the roots develop their sweetness from cool weather. We’ll teach you the best way to grow rutabagas in your garden!