i've never worked with this vegetable before. i had a hard time figuring out the difference between a turnip and rutabaga. in the market, it was marked turnip, when i went to self check out it rang up rutabaga. i'm 85% sure what i bought was a rutabaga. either way it was delicious. i'm confident that you could use either turnip or rutabaga for this recipe and the results would both be good.
1 rutabaga
fat of your choice (coconut oil, olive oil, etc.)
salt & pepper
the hardest part of this recipe is breaking down the root. it can be a little awkard getting it it cut, since it's such a hard root. be careful! i found the easiest way is to first cut it in half. then using a vegetable peeler, peel off the waxy skin. cut off the top and bottom of each half.
next, cut each half into 1/2 inch slices.
cut those slices into "fry shaped" spears. thicker or thinner depending on your preference. some of my fries were super long, so i cut those in half...
place them on a tin foil (or silpat) lined sheet pan. drizzle with fat (i used olive oil) and season with salt and pepper. make sure they are in a single layer and not too crowded. i had to use 2 sheet pans.
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| before baking |
bake the fries for 35-40 minutes in a preheated 400 degree oven, flipping them a couple times during the process.
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| just flipped... halfway done |
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| ready!! |
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| lots of leftovers packed for lunch |
we served them along side lettuce wrapped burgers.
i will be honest, george was not a fan of these. i think he was ready for a very potato-like fry and that's not what these are. the texture is a little different and they are WAY less starchy. i, on the other hand, LOVED THEM! i think they are a great alternative to traditional fries. i hope you like them just as much...
8 comments:
that is definitely what i would call a swede/rutabaga, turnips are the smaller ones (although in scotland it's the other way around!)
i love swede fries!
oh, thank you so much for clarifying! they are my new favorite!
Yum, I LOVE rutabaga. I never thought to make them into fries, though. They're a bugger to slice. :)
Definitely will try this recipe, though.
Yum! How much olive oil..2tbsp?
just enough to coat them... 2 or 3 tablespoons would be good.
I made this tonight and they were awesome! Definitely going to be a regular in my cooking.
I never would have thought to use rutabagas for fries! Will definitely have to try this!
Thanks
~ Tiffany
Transfer of Health
Healthy Recipes and Wellness Tips
i'm so happy i found your recipe! these are AMAZING! i added rosemary because i always make french fries with rosemary. just totally awesome. i had never tried rutabaga but it's so tasty.
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