May 7, 2009 § Leave a comment
I am not the sort of person to decline a pile of french fries. Potato fries, when sliced nice and thick, cooked so crispy the teeny guys get burnt, are just delicious. But while I easily and invariably fall into cooking ruts with good recipes, and tote the mantra, “why try something new when the old stuff is fab?” I make an exception for rutabaga fries.
Rutabagas are a type of yellow turnip. A lot of health-nuts love these guys because they’re low-cal and low-fat, but I like them because they taste unbelievably good. They’re slightly sweet, although not so much as a sweet potato, and when baked in the oven, they soften up even more than potatoes. When you cook them long enough and they get crispy, these fries are not something to sniff at.
favorite seasonings (my favorites: chili powder, curry powder)
1 tablespoon olive oil
*For those on the SCD-diet, rutabagas are quite fibrous. If this is your first time introducing turnips, try just a bit and see how you feel.
1. Heat oven at 450. Peel rutabaga with a paring knife or vegetable peeler. Chop into wedges. Lay pieces on baking sheet and cover with a thin layer of olive oil and toss with favorite seasonings.
2. Bake for approximately 15-20 minutes (depending on the size of strips). Take a peek after about 15 minutes to gauge how much longer the cooking time will be.
Diet Notes: Vegan, gluten-free, SCD-safe (see asterisk), nut-free