Rutabaga fries

I always get terribly excited about discovering a new vegetable, particularly a vegetable that I can roast. Roasted veggies are one of my food addictions. They are also the most reliable trick for converting picky eaters into lovers of turnips, cauliflower, beets, and other challenging veggies.

So, when Stephen introduced us to rutabaga (a larger version of turnip), I spent the whole afternoon at work day dreaming about rutabaga fries. These are “fries” only in the name, not in the taste. They are roasted, not deep fried, and much softer and sweeter than potato fries. You could really just cut rutabaga into large dice and roast it, but cutting it into French fry shapes exposes more surface area to the cookie sheet and makes more of those caramelized, mmm-so-good surfaces. This recipe also makes killer sweet potato fries. If using sweet potatoes, don’t peel them, just wash well and dry with a paper towel.

Serves 2

1 rutabaga, peeled and cut into French fry shapes
2 Tbsp olive oil
1 garlic clove, finely chopped
2 tsp chopped rosemary, sage, or thyme
Salt and pepper to taste
2 Tbsp canola oil

1. Preheat the oven to 475F and set a rack to the lower third of the oven.
2. Mix rutabaga with olive oil, garlic, herbs, salt, and pepper to taste.
3. Put a large cookie sheet into the lower third of the oven for 5 minutes to preheat.
4. Add 2 Tbsp canola oil to the cookie sheet and return it to the oven for 2 minutes.
5. Put rutabaga fries onto the hot cookie sheet; they should sizzle. Spread them out with tongs in one layer.
6. Roast 15 minutes. Stir, and roast until tender and browned, 10-15 minutes.
7. Remove to a bowl lined with paper towel to absorb the oil. Sprinkle with salt and serve.