Rutabaga Fries!!!

Fun fact: When Ryan was growing up his dad used to call him Rutabaga. Reason: Unknown.

Dinner

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.

I figured that since I loved the turnip fries I made in April and again in May, why wouldn’t I love rutabaga fries prepared the same way?

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.

Next Time

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??? 😉