6:13 pm - Thursday, September 19 2019
Home / Food / Oven Roasted Rutabaga Fries



Oven Roasted Rutabaga Fries

rutabaga fries by The Culinary ChaseConfession time. I always thought the word rutabaga was a fancy term for a turnip. So for clarity, here’s the scoop on both – I know you want to get to the bottom of this.

  While surfing the web I found out that a rutabaga (aka swede or yellow turnip) is the cross between a wild cabbage and a turnip. Turnips are also a root vegetable, can have a bitter taste, usually conical in shape and is white-skinned with a light purple top (caused by being exposed to sunlight).  Both carry their own list of health benefits.

Laced with garlic and Parmesan, serve these fries at the next Sunday football gathering…I guarantee they won’t last long!

rutabaga, peeled
splash of extra-virgin olive oil
1/3 cup Parmesan cheese, grated
1 tablespoon rosemary, chopped or you could use a teaspoon of Herbs de Provence
1 tablespoon garlic paste (directions here)

photo: www.rawmelissa.com

photo: www.rawmelissa.com

1. Preheat oven to 425f.
2. Slice rutabaga into 1/4-inch disks and then cut those disks into French fry sized sticks. Place in a bowl.
3. Add rosemary, garlic, Parmesan and olive oil to rutabaga. Toss to coat the rutabaga.
4. Place rutabaga on a non-stick cookie sheet (spaced out) and bake in the oven 20 to 30 minutes. Keep an eye on them and flip half way through cooking. Remove when golden brown and serve immediately.

rutabaga collage by The Culinary ChaseThe Culinary Chase’s Note: For a bit of spice add cayenne pepper before baking. If you want to serve these with a dip, try using aioli otherwise these fries are lovely dressed they way they are. Enjoy!

The post Oven Roasted Rutabaga Fries appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


You might also like...


summer berries & yogurt – make it tonight!

Summer berries with yogurt has to be one of the easiest desserts to make!  Forget about the whipping cream and use yogurt made with grass fed milk (no added sugars).  Grass fed milk, yogurt or butter tend to have a sweeter flavor than...


Mediterranean-style Chicken Salad

Mr. S and I have been away and we returned to a heatwave; thank goodness for central airconditioning!  We like eating lighter meals when it’s hot out and tend to stick to the cuisine of the Mediterranean – think fresh, full of...

Leave a Reply

Your email address will not be published. Required fields are marked *