Oven-Baked Rutabaga Fries
Rutabagas usually get ignored in the produce section. They're not bright and colorful like bell peppers or tomatoes, so most people don't even notice them on the shelf. They have an odd shape and don't look very appetizing at all. However, this "Swedish turnip," as it is sometimes called, will surprise you with its unique flavor and sweet taste.A rutabaga (roo-tuh-BAY-guh) is a root vegetable with yellowish, orange skin and can be eaten raw or cooked. It's a popular staple food in Sweden, Finland, and Norway, where the long winters are ideal for growing root vegetables and not much else. A rutabaga is most often eaten mashed – sometimes with potatoes and carrots – or baked into casseroles. It's also featured in many Scandinavian soups.The next time you're grocery shopping, don't just resort to the same vegetables you eat all the time. Try something different. Put one or two rutabagas in your cart, and make this simple recipe for Daniel Fast friendly fries.
Ingredients
- 1 -1½ pounds rutabaga, peeled
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Preheat oven to 425 degrees. Cut rutabaga in half, and place the two halves cut side down. Slice rutabaga vertically into 1/2-inch-thick chips, and then cut into fries about 1/8-inch thick and 3-4 inches long (or whatever size you like).
- Transfer fries to a large bowl. Add olive oil, salt, and pepper. Stir to coat. Place on an 11 x 17-inch baking sheet that has been covered with parchment paper or rubbed slightly with olive oil (you can also use a silicone mat). Bake 15 minutes. Flip, and bake another 12-15 minutes, or until rutabaga fries are slightly browned.
- Yield: 4 servings (serving size: about 1 cup)
Notes
- Add dried, crushed rosemary and/or garlic powder for seasoning.
- Rutabaga fries don't have the crunchy texture of regular fries, but they're still tasty.
LOOOOVE Rutabagas…I was born in England and raised in the States…my Mom STILL calls them Swedes…she cuts hers and boils like white potatoes, and when they’re done, she mashes them, adds salt and pepper, and a pinch of sugar, to counter the sometimes strong aftertaste…