Rutabaga is far from popular these days. No one talks much about the root vegetable rutabaga. Instead, rutabaga lingers on the shelves, while eager customers quickly snatch up the trendy, more attractive kale leaves. But rutabaga deserves so much more, and not just because it’s a fun word to say.
A cross between turnips and cabbage, rutabaga is packed full of vitamins – especially in vitamin C and A. An excellent alternative to the potato, rutabagas offer fewer carbohydrates, although potatoes still contain more nutrients. If you boil both potatoes and rutabagas and combine them in a mash, you may find yourself fighting your family for seconds.
Baked Rutabaga Fries
Two large rutabagas
1 tbsp pecan oil
2 tsp salt
1 tbsp of fresh or 1/2 tbsp dried thyme and rosemary
Additional favorite spices*
1. Preheat oven to 400 F.
2. Wash and peel rutabagas. Slice into french fry shapes.
3. Toss rutabaga fries with enough pecan oil to coat. Add salt, herbs, and whatever else you like and mix until fries are evenly seasoned.
4. Place fries on cookie sheet covered with aluminum foil or parchment paper and cook for 20-25 minutes.
5. Use with your favorite condiment and enjoy!
Note that the fries will not turn out as crispy as potato fries do, but they are still tasty!
*Hollygrove now stocks cayenne pepper, hot lemon pepper, and jalapeno spices from Klein & Sons