Hasselback Rutabaga With Pesto Cream Recipe
Prep Time:
10 minutes
Cook Time:
1 hour
Servings:
2 Servings
Ingredients
  • 2 large rutabagas
  • ¼ cup + 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • ¼ teaspoon pepper, divided
  • 2 cups fresh basil
  • 2 cloves garlic
  • ¼ cup pine nuts
  • ½ cup Parmesan cheese
  • ½ cup heavy cream
Directions
  1. Preheat the oven to 425 F.
  2. Cut the ends off of the rutabagas and peel them.
  3. Cut thin slices into the top three quarters of each rutabaga, about ¼-inch apart, making sure to not cut all the way through.
  4. Lay the rutabaga on a baking sheet. Brush with 2 tablespoons olive oil and sprinkle with ½ teaspoon salt and ⅛ teaspoon pepper.
  5. Cover with foil and bake for 1 hour to 1 hour 30 minutes or until they are soft. (This depends on the size of your rutabagas.)
  6. While the rutabagas are baking, add the basil, garlic, pine nuts, remaining olive oil, remaining salt, and pepper to a food processor and blend until smooth.
  7. Add the cream to a small pot and warm on low heat for 5 minutes.
  8. Add the pesto to the warm cream and stir for 2 minutes until you have a thick and creamy sauce.
  9. When the rutabagas are done, garnish with optional minced parsley and serve with the pesto cream sauce.