Rutabaga Fries

  • Date March 15, 2015
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Another great variation of the Vegetable Fries! My acorn squash fries are one of the biggest traffic links on my site. While the turnip fries are just as good as well, I am really really into the rutabaga fries right now! Isn't a rutabaga just a turnip? Yes and no......

Thanks to this handy infographic (courtesy of Breseeds), you can see the difference. The main reason rutabaga works so great for fries is they are larger, so you can peel and cut the rutabaga way quicker and since its bigger you have higher chances of success of getting the perfect fry shape. 



Instructions:

Is this a recipe of more of just an idea post to get your interest sparked to try different ways to cook vegetables? Oops, I think I just described my blog. So here we go. Peel the rutabaga and slice into fry like shapes. Sometimes the rutabaga will be quite "wet" if fresh, so blot or let sweat with some paper towel. Toss in a bowl with any combination of spices and oil you want. Here are some examples
  • Fresh dill and pepper
  • Paprika
  • Cayenne Pepper
  • Seasoning Salt
  • Rosemary
Place on your baking sheet and cook for around 60 minutes at 350-400'. I usually toss once or twice in the process. Don't be afraid if you looks like you are cooking a TON as the rutabaga does shrink during cooking time.







Do you like your toast crispy or your popcorn nearly burnt? I do! So its no surprise that I also like my fries on the well done side. I realize this takes away from a good photo, but taste over food photography any day! 




Husband Friendly Version

Pretty simple really, yell out that you are serving chicken strips and fries for dinner. A shout back will involve a "yeah!", "yes", "woop woop" and often "is there dipping sauce?". Don't worry, Brett said he loves the taste of the rutabaga and we have had at least 10 times this month! Success all around. 



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