I have never eaten rutabagas before trying them in this delicious recipe. Rutabaga Fries taste like eating Sweet Potato Fries. No kidding! Except they have a lot less starch and calories. They are also not as dense. My mother never cooked rutabagas and it’s not something you see very often on dinner menus! But I had a fancy to give them a try (along with turnips and parsnips) and I’m so glad I did. Rutabaga Fries were outstanding!
I baked the Rutabaga Fries like I would homemade fries. I spread a thin coat of olive oil on top and then added several different seasonings for flavor. Rutabaga Fries were even excellent reheated! While I enjoyed them plain, they were also great with Ketchup, Ranch Dressing, Honey Mustard and even a Mango Chipotle dressing. I also recommend BBQ sauce, Buffalo sauce and Caesar Dressing if you enjoy those flavors. Whether you dip the fries or not, they are just really, really good.
Who would have thought that rutabagas would taste so good? Not I, certainly. I was very pleasantly surprised. These were so good and so much easier to chop up into fries than sweet potatoes (as well as being much lower in calories), that I plan on making Rutabaga Fries frequently. I hope you will too.
Rutabaga Fries are simply outstanding! We loved how this vegetable turned out.
Rutabaga Fries are also delicious served with Ranch Dressing.
We tried all kinds of dipping sauce for Rutabaga Fries. Honey Mustard, Mango Chipotle were both winners!
Here’s what I did.
I used these ingredients.
Wash the rutabagas and chop in half vertically. Place rutabaga cut-side-down on a cutting board and slice in 1/4-1/2-inch pieces. Then remove the peel from each with a paring knife.
Here, the peel is off all the pieces.
Slice the pieces in half lengthwise.
Place the rutabaga “fries” on a large parchment paper-lined cookie sheet pan. Try to provide enough space so the rutabaga slices are not touching each other.
Pour olive oil or avocado oil into a small bowl.
Dip pastry brush into oil and then sparsely brush oil on top of rutabaga slices.
Sprinkle rutabaga with dill weed, paprika, Italian seasoning, garlic salt and dried parsley.
Bake rutabaga at 400 degrees about 40-45 minutes, until rutabaga becomes fork tender.
Garnish Rutabaga Fries with fresh parsley, if desired.
Eat and enjoy!While the taste of Rutabaga Fries is very similar to sweet potatoes, the consistency is lighter and not as dense as sweet potatoes.
Serve with ketchup, Buffalo sauce, Ranch Dressing, Honey-Mustard, BBQ sauce, Caesar Dressing, or your favorite dipping sauce.
I enjoyed the Rutabaga Fries garnished with fresh parsley on top.
Here’s the recipe.
RUTABAGA FRIES
(My own concoction)
Rutabaga Fries
Teresa Ambra
Rutabaga Fries are outstanding! This delicious vegetable tastes like sweet potatoes, though not as dense and has a lot less calories. It’s perfect served with Ketchup, Ranch Dressing, Honey-Mustard, BBQ sauce, Buffalo Sauce or your favorite dipping sauce. Great for tailgating parties, or to snack on at home. It reheats wonderfully too. Gluten free, low calorie, healthy, vegan.
Prep Time 15 minutesmins
Cook Time 40 minutesmins
Total Time 55 minutesmins
Course Side Dish, Vegetable
Cuisine American
Servings 4
Calories 134kcal
1 18×26″ cookie sheet pan
parchment paper
1 sharp paring knife to pare skin from rutabaga
1 sharp knife to slice rutabaga
measuring spoons
1 pastry brush
1 cutting board if mincing fresh parsley
1 1/2lbs.rutabagacut into strips and peeled
2tbsp.olive oilor avocado oil
1/2 to 1tsp.garlic salt
1/2 to 1tsp.paprika
1/2 to 1tsp. dill weed
1/2 to 1 tsp.Italian seasoning
1/2 to 1tsp.dried parsley
1tsp.fresh parsleyminced, for garnish, if desired
Line a large cookie sheet with parchment paper; set aside.
Preheat oven to 400º.
Place rutabaga on a large cutting board.
Cut rutabaga down the center forming two semi-circles.
Cut each semi-circle into ¼ -inch slices.
Remove the outer peel of each slice with a paring knife; discard.
Cut each semi-circle slice in into spears or sticks.
Place rutabaga pieces on parchment paper-lined cookie sheet pan being careful to arrange them so the slices don’t tough each other.
Use multiple pans if necessary.
Brush olive oil lightly over top of the rutabaga sticks.
Sprinkle evenly with garlic salt, paprika, Italian seasoning, dill weed and parsley.
Bake at 400º about 40-45 minutes, or until rutabaga fries become fork tender.
Remove to serving platter.
Sprinkle with fresh parsley, if desired.
Serve Rutabaga Fries with ketchup, spicy mayonnaise, BBQ sauce, Homemade Ranch Dressing, Honey-Mustard, Caesar Dressings or Buffalo Chicken sauce.
NOTE: Seasoning amounts are approximate. Use more or less as you desire. I sprinkled the seasonings over top of the rutabaga sticks so each one got good coverage. I used approximately ½ teaspoon of each.
NOTE: I cut the rutabaga fries in small narrow strips. If you cut them in wider strips, the cooking time will lengthen.
Teresa Ambra
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