Look at those fries! Notice anything different about them? Yes, they are baked in the oven and no, they are not potatoes!
These fries are made from Rutabaga, a delicious lower carb alternative to the potato. Easy to prepare, this root vegetable is inexpensive and available year round. With just a bit of sweetness it can stand in for potato in many recipes. The fries are not quite as crispy as deep fried, but they are darned good! Of course they are naturally gluten free!
My favorite way to use Rutabaga is as a topping for Shepherd’s Pie. This is one of my most popular recipes, both online and at home!
The dilemma, I use only half of the rutabaga in my Shepherd’s Pie recipe, so what to do with the rest? That is where I decided to experiment with another favorite potato side, the oven fry.
Prepare them just as you would oven fried potatoes. Toss with olive oil, just a little cornmeal with seasoned salt them roast them at high heat.
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- ½ medium rutabaga
- Olive oil
- Seasoned salt (I used Lawry’s)
- 1 tsp. cornmeal
- Cooking spray
You will need to put a little muscle into this preparation! Slice off the top and bottom of the rutabaga to create a flat surface that will sit securely on your cutting board. Now peel off the skin by running your knife down the sides. Cut into 1/2″ thick strips. This is a great upper body workout!
Toss the fries with the olive oil, cornmeal and seasoned salt in a large bowl, be sure that all are evenly coated. Preheat your oven to 450° and prepare a baking sheet by covering with foil and misting with cooking spray. Spread the slices out on the baking sheet in a single layer.
Bake for 30 minutes, tossing half way through. For a crisper, browned exterior, finish them under the broiler for 3-5 minutes on low. Watch that they don’t burn!
That’s it! What a great side dish, shown here with steak and veggies.
Notes: ♪♫ Rutabaga will keep for several weeks in the refrigerator. It can also be steamed and frozen.