Rutabaga Fries

I just had to try this recipe. We have the most beautiful rutabagas in the CSA boxes this week and this treatment spoke to me.

I peeled the big tuber and cut it into batons.

Then I let the slices soak in water for the whole day because I wanted to cook them tonight, yet I cut them up in the morning…my screwy schedule. (They should be soaked for at least 30 minutes.)

Toss the dried batons with olive oil and a little salt and put them on a baking sheet and into a 400 degree oven. The most difficult part of this was to turn them so a new surface was face-down, every 10 minutes.

And voila! Yes they are great! I topped them with minced rosemary and chunky salt. Paul better hurry home…

Thank you Deborah Madison. A truly reliable inspiration.

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About candied

Artist: painter, graphics, print and typography. Farm Fan: live on an organic produce farm, am dedicated to educating the public about the food they eat and what it takes to get it to their table. View all posts by candied

2 responses to “Rutabaga Fries

  • Jagrati

    Thanks Candi.
    I am up early and now have a beef stew simmering on the stove. I have one of your big rutabagas’ and am going to soak it right now. Thanks for the tip and the photos are helpful as well…. btw, I’ll be doing Paul’s Produce collard greens in bacon fat too. I’m doing this meal for a delightful local elderly couple… just love cooking for others.
    Cheers mate!
    Jagrati

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