Rutabaga Fries

I don’t know about you, but I’m ready for the cold weather that burns my chapped hands and causes me to daydream about wearing a full facial ski mask to make its departure. I will, however, agree that winter has its bright spots, like homemade soups and roasted veggies. One such veggie, the rutabaga, has been making his appearance all over the food blog world.

Rutabagas fall under the “so ugly we’re cute” category. When I spied some of these round root veggies with their purple-white and gnarled skin in the grocery store the other day, I knew I had to take one home. Rutabagas, also known as “swedes” due to their cold weather affinity, taste a little sweeter than potatoes and have lots of Vitamin C and potassium.

To make rutabaga fries, preheat the oven to 400 degrees F.

Remove the waxy skin with a knife or vegetable peeler.

Divide rutabaga into halves and then quarters to make chopping easier.

Slice into pieces like fries and spray baking sheet with olive oil or cooking spray. Sprinkle fries with salt or spice blend, and place baking sheet in oven for around 20 minutes. Flip fries halfway through, and they’ll be cooked when they’re soft and even a little spotty and crispy.

Warning: squirt some ketchup on a plate with these little guys and a few minutes later, you’ll probably find you’ve consumed your first entire rutabaga all by yourself.