Colder weather brings an abundance of root vegetables. If you have a CSA that runs into the winter in the Northeast, it’s likely to be filled with these hearty staples: potatoes, turnips, carrots and yams.
And rutabagas. This vegetable was baffling to me at first, but it turns out rutabagas can be used in most dishes that call for root vegetables. So, after a few attempts, here’s a yummy alternative to french fries. Rutabaga fries have a warm flavor that’s just a touch sweet, but not as starchy as potatoes and not as sweet as sweet potatoes.
This recipe makes about three servings.
1 large rutabaga
1/8 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon lemon juice
Olive oil (about 1 tablespoon)
1. Pre-heat the oven to 400 degrees.
2. Peel the rutabaga. Some farmers or distributors dip rutabagas in wax to keep the moisture in. If this is the case, it may be easier to remove the skin with a small knife instead of a vegetable peeler.
3. Slice the rutabaga evenly into strips, about 1/2 inch thick.
4. In a large mixing bowl, toss the rutabaga strips with enough olive oil to coat them. Add the lemon juice, salt, pepper and mix thoroughly.
5. To bake the fries, I used a small baking rack placed on a baking sheet. Alternatively, you can also cover a baking sheet with parchment paper. I found that putting the fries directly on the baking sheet burns the edges too easily. Bake for 30 minutes, turning them about every ten minutes. The fries are done when the outsides are lightly browned and the insides are soft.
6. Serve the fries warm with the dipping sauce of your choice.