yield: 8 SERVINGS
prep time: 20 MINUTES
cook time: 45 MINUTES
total time: 1 HOUR 5 MINUTES
INGREDIENTS
- 3 cups of sliced rutabaga
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons butter
- 2 oz. cream cheese
- 1/2 cup chicken broth
- 1/2 cup shredded parmesan cheese
- 1/2 cup heavy cream
- 1 cup shredded Monterey jack cheese
- 1 tablespoon fresh dill (optional)
DIRECTIONS
1
Preheat oven to 375 degrees. Spray a 9″x13″ baking pan with cooking spray and set aside.
2
Thinly slice rutabaga with a knife or mandoline. In a large bowl, add sliced rutabaga, olive oil, salt, pepper, garlic powder, and onion powder. Toss rutabaga making sure all slices are coated.
3
In a saucepan, add butter, cream cheese, chicken broth, heavy cream, and shredded parmesan cheese over low-medium heat. Let the sauce simmer for 5 minutes.
4
Add coated rutabaga slices to the 9″x13″ dish. Pour cream sauce over the rutabaga. Top rutabaga with shredded Monterey Jack cheese.
5
Bake in the oven for 40-45 minutes. Cover the dish with foil if the cheese topping starts to brown too quickly.
6
Serve with fresh dill. Enjoy!
NUTRITION INFORMATION
Yield: 8, Serving Size: 1
Amount Per Serving: 197 Calories | 16.2g Fat | 6.9g Total Carbs | 1.4g Fiber | 6.8g Protein | 5.5g Net Carbs
