• 1 average sized Rutabaga
  • 2 tbps Canola Oil
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Oregano
  • 1/8 tsp Cayenne
  • 1/4 tsp Salt

Ever since I was a kid I have only eaten rutabaga one way.  The way my mom made them, boiled and mashed with potatoes, butter and milk.  I’ve always enjoyed the flavor and texture of rutabaga cooked that way, it’s a a bit tangy but not too overpowering, it matched the texture of the potatoes and looked pretty all marbled orange and white in the mash.  Although eating them in this manner is a classic and I will still continue making them, I thought it was time to try making it differently.

So I decided to try making oven fries with the rutabaga. Quite successful, really well seasoned and with a great caramelized exterior.

How To:

Remove the peel from the rutabaga and cut into thick strips.
Toss with strips with the oil
Toss with all the spices (if your a salt fan, by all means amp it up, but for me this works great)
Lay on an aluminum lined baking sheet.
Place in the middle rack of the oven preheated at 400F – 425F. (depending on your oven)
Cook 15-20 minutes (depending on your oven)
Turn over and cook another 15-20 minutes.

They may not come out super crispy like a fry but they are seriously worth making. A little bit sweet and tangy at the same time, and great for dipping.

In the pic I served them with pesto shrimp and a pesto,lime sour cream dipping sauce.  Sooooo yummy