When Ryan and I were browsing around the farmer’s market on Sunday, I picked up two gigantic rutabagas.
I asked the woman running the vegetable stand how most people typically prepare rutabagas and she said she likes them raw. She said rutabagas are “disgusting” when they’re cooked.
Hmm… I like raw veggies, but really like roasted veggies, so I ignored her little warning and set out to make rutagbaga fries after later reading that you can basically prepare rutabagas the same way you prepare turnips.
My logic didn’t fail me, my friends.
Rutabaga fries are flippin’ phenomenal!
They’re easier to make than turnip fries because rutabagas are a slightly softer veggie, which makes them easier to slice into thin fries.
To make the fries:
- Preheat oven to 400 degrees
- Peel rutabaga using a vegetable peeler
- Slice the peeled rutabaga into fries
- Spray cooking sheet with cooking spray and add fries
- Spray fries with cooking spray (or toss fries in olive oil) and season with salt, pepper and chili powder (or seasonings of your choice)
- Flip fries several times to coat before baking for 15 minutes
- Flip the fries and bake for another 10 – 20 minutes until desired doneness is achieved
Ryan’s first thought about the fries? “They really look like fries!”
For all of you mamas out there, maybe you can pull a fast one on the kids with these babies?
We enjoyed our rutabaga fries with ketchup for dipping and BBQ pulled chicken sandwiches.
I think I will be making this recipe for maple glazed rutabaga for my next attempt with the veggie… but I think Cooking Light didn’t select the correct picture to correspond with this recipe. Pasta = rutabaga???