Confession 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

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.

The 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!

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