Baked Rutabaga French Fries

rutabaga-fries-on-plate

Sometimes, easy can be a good thing. A much needed thing.

Today is our second snow day of the week. We have more snow days coming. My kids are thrilled. Me? Not so much. This winter thing is getting old.

Lately, my kitchen and meal plans have geared more towards easy and kid-focused than anything else. At this point, I’d be happy to throw macaroni & cheese from a box at them for every meal, since I know they will eat it. And I know that I will only have to clean one pot. I can’t do that though. I just don’t have it in me. Though I do have my secret stash of Wacky Mac macaroni & cheese in my pantry. Am I the only one with a boxed macaroni and cheese stash? Don’t tell anyone.

I had a full day of work yesterday. The kids had a full day of school. I felt my sanity return for a minute.

I came home to my clean kitchen in time for dinner preparation and I felt a sense of normalcy. Never mind the fact that a few hours later I would get another snow day call.

Anyhow, Tuesday is the the day that the local fish store delivers some fresh wild fish right to my front door. I started doing this a few weeks ago to try out. I’m happy to not schlep out at the witching hour and thrilled that I have some fresh fish at my door ready to go. We got some fresh flounder yesterday.

Tuesday also happens to be the day that there is a local farmer’s market outside my office. The winters are slim pickings at the market, but I love to support local farmers and I’m happy to know that my fabulous and local root vegetables were grown locally. I picked up some parsnip and rutabaga. I hope to use the parsnip for soup, but the rutabaga became french fries to go with our dinner. My take on fish and chips.

I’ve roasted rutabaga many times and always love it. I decided to cut it in to french fries and bake them and see what happened. I used my crinkle cut tool in the hopes that my kids would be attracted to the familiar crinkle cut fry look. I was right.

rutabaga-fries-cut-

After tossing the rutabaga in olive oil, salt and pepper, and baking them, my daughter checked out the sheet pan of fries and made a jump for joy. She excitedly pulled out the bottle of ketchup was thrilled to have a great side dish on the menu.

rutabaga-fries

Rutabaga fries are a great low carb alternative to potatoes. They are super easy to make, have a great flavor and when baked, provide a nice crunch.


Baked Rutabaga French Fries
 
Author:
Recipe type: Sides, Appetizer, Low-Carb
Serves: 4-6
Ingredients
  • 2 Large Rutabagas
  • 2 tbsp. olive olive oil
  • 2 tsp. sea salt
  • 2 tsp. ground pepper
  • additional herbs as spices
Instructions
  1. Preheat oven to 400
  2. Wash and peel rutabaga
  3. Slice in to preferred french fry shape
  4. Toss french fries with olive oil and spices
  5. Bake for around 20-25 minutes until the fries get crispy
  6. Serve with ketchup or other dipping sauce.

Rutabaga-French-Fries-Text

 

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About Hindy Garfinkel
  • Tamar Genger @joyofkosher

    I live making vegetable fries with the crinkles make it even more fun to eat. I also forget about rutabaga but it is usually so cheap.

  • mayihavethatrecipe

    I also love making vegetable french fries, but you got fancy with the crinkle cut. Very cute!

  • http://www.ronniefein.com/ Ronnie Fein

    I also love veggie “fries” but have never made them with rutabagas. Have to try that.

  • Whitney @ Jewhungry

    That little crinkle cut gadget looks awesome. I’ve never seen it before. Amazing?

  • Chanie@BusyInBrooklyn

    I definitely want to try these. Love how they look just like regular fries. I actually have the cutter and never thought to use it that way – thanks for the idea!

  • LilMissCakes

    I love your crinkle cutter, they really look like french fries!

  • Sarah Klinkowitz

    I want a crinkle cutter – looks like you can have a lot of fun with that. And I’ll need to add rutabaga as a must try!

  • Starr

    I made these with burgers and shakes last night (all LCHF of course!) and we loved them! My only suggestion would be to cook longer. Started out with two pans and took one out to eat after 45 minutes, left the other in the oven with the oven off. Second pan was PERFECT, exact texture of fresh cut fries! The first pan was good, we ate them like fiends, but the second, sigh, heaven. Trying wedges since two rutabagas is plenty for four people and I bought six. Plus, rutabagas are waaay cheap. Thank you for the recipe!

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