Allergy Associates of La Crosse / Recipes / Grated Rutabaga with Parmesan

Grated Rutabaga with Parmesan

Yields 4 servings


  • 2 Tbsp. extra virgin olive oil
  • 1 shallot, minced
  • 1/4 cup dry white wine
  • 1 lb. rutabaga, peeled and grated (around 4 cups)
  • 1 cup low-sodium broth
  • 1 Tbsp. fresh thyme leaves
  • Salt and pepper to taste
  • 2 Tbsp. Parmesan, shredded


  1. In a medium saucepan, heat oil over medium heat. Add shallots and cook, stirring occasionally for 5 minutes or until tender.
  2. Add the wine and cook until the volume is reduced by half, around 2 minutes.
  3. Next, add the rutabaga, stock and thyme and bring to a simmer. Cover and cook for 20-25 minutes or until rutabaga is tender.
  4. Season with salt and pepper to taste. Sprinkle with cheese prior to serving.

Nutrition per serving: 130 calories, 12 g carbohydrates, 8 g fat, 3 g fiber, 2 g protein, 240 mg sodium, 6 g sugar.

Recipe from:

Back to Top