• 2 pounds rutabagas
• 1/4 cup extra virgin olive oil
• 1/2 cup grated parmesan, divided
• 2 cloves garlic, minced
• 8 sprigs fresh thyme (strip leaves from stem and mince)
• 1/2 tsp. fine sea salt
• 1/2 tsp. freshly ground black pepper
• 1/3 cup stock (vegetable or chicken)

1. Preheat oven to 375 F. Peel and slice rutabagas into rounds, about 1/8 inch thick.
2. Place oil in a large bowl. Add half the parmesan, garlic, thyme, salt, and pepper. Toss to coat.
3. Layer the rutabaga slices into sideways stacks in the baking dish. They should be tight enough that the slices stay upright. Pour over the stock. Cover with foil and bake until edges and tops are golden brown and the center is tender, about 45 to 55 minutes.
4. Remove foil. Sprinkle on remaining parmesan. Cook 5 to 10 minutes to melt. Garnish with extra thyme.

Recipe and photo by peelwithzeal.com.