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

 

VeganMoFo: Roasted Butternut Squash

I decided to participate in this year’s VeganMoFo – it’s a full month of posting delicious vegan dishes. Every year I check out my favorite blogs and wish I caught on to the VeganMoFo craze in time. This time, I managed to sign up just in time. Of course this month, it coincides with all of the Jewish holidays, making my ability to post a bit challenging. I am going to try to attempt to post at least two recipes a week. I will feel extremely accomplished if this happens. Also going to try and squeeze in a couple of giveaways during this time. Stay tuned!

Tonight, I want to share with you one of my favorite fall side dishes – roasted butternut squash. It’s so easy and so perfect as we begin to see these wonderful fall vegetables.
Roasted Butternut Squash
Ingredients:
1 medium butternut squash
1.5 tbsp. olive oil
2 tbsp. rosemary (fresh is better)
2 tsp. ground black pepper
2 tsp. sea salt
 
Directions:
Preheat the oven to 400 degrees.
Peel and cube the butternut squash. Discard the seeds.
Toss the squash with the olive oil and the spices.
Roast in oven for around 30 minutes. You want to see a bit of browning.
Enjoy!
Roasted Butternut Squash
veganmofo

 

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