Rutabaga and Celeriac Hasselback
It that time of year! Root veggies are big, tender, and delicious when pulled straight from the ground. They cook fast because they are loaded with water, which also makes them more tender. I make them even better by roasting them hasselback style—thinly sliced crosswise toward the bottom of the veggie, but not all the way through—so the baked slices fan out and get crispy.
This recipe is traditionally done with potatoes. I use rutabaga and celeriac because they are sweeter and more interesting than potatoes. Celeriac is one of my favorite roots. It’s sweet, savory, and has a slight flavor of celery. Rutabaga is a cross between a potato and a turnip; it has a great texture and a sweet edge that is wonderful roasted.
The recipe is easy. Nestle shallots, garlic, sage, and rosemary between the hasselback slices of each vegetable. Douse with veg with olive oil, a sprinkle of salt, and a few grinds of pepper. Roast them and serve.
2 rutabagas
1 celeriac root, cut in half
2 cloves garlic, sliced thinly
1 large shallot, sliced thinly
2 teaspoon extra virgin olive oil
2 teaspoons fresh rosemary, chopped coarsely
1 tablespoon sage, chevenade
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper
Preheat oven to 425 F. Cut root part of rutabaga off so it stands up. Trim the gnar off the celeriac and cut it in half. Cut 1/4 inch slits in the top of each rutabaga and celeriac making sure not to cut through the vegetable. Stuff the slices with alternating pieces of shallots, garlic slices, and the herbs.
Place each hasselback on a square of tin foil big enough to wrap around the root veggie. Douse each veggie with a teaspoon of olive oil. Give each rutabaga and celeriac piece a few grinds of fresh black pepper and a pinch of salt. Wrap each rutabaga and celeriac piece tightly in the foil and bake for 40 minutes or until inside is soft. Remove foil and bake an additional 10 to 15 minutes uncovered or until outside is golden.** Serve while hot.
**Please note that cook times will vary with the size of vegetable! For a larger size, try increasing the bake time with foil to 45 minutes and without foil for 20 minutes.
This will serve 2.
This Swedish side dish gets its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned root veggies turn out crispy on the outside and tender on the inside.