← Back to Search Results
Rutabaga Fries Recipe-20137

Photo by: Joseph DeLeo
Comments: 0


This is the dish that convinced everyone at Calhoun that "fries" don't have to be made out of potatoes or cooked in vats of oil to be fabulous. In fact, they don't even have to be fried! We oven-fry rutabaga strips in a very hot oven, and, like our french fries, they turn out crisp and delicious.

Yield: Makes 4 servings


  • Nonstick cooking spray
  • 2 pounds rutabagas, peeled
  • ¼ cup canola oil or olive oil
  • 1 tablespoon salt
  • 1 teaspoon black pepper


1. Preheat oven to 425°F. Spray a baking sheet with cooking spray.

2. Slice the rutabagas lengthwise into "french fry shapes" (½-inch-wide strips). Put the rutabaga strips in a large bowl and drizzle with oil Toss well so that each piece of rutabaga is coated with oil. Sprinkle fries with salt and pepper. Place rutabaga strips in a single layer on the prepared baking sheet.

3. Bake about 20 minutes or until golden brown. (Watch carefully because rutabagas have more sugar in them than baking potatoes and tend to caramelize faster. If the fries are getting too dark too fast, reduce the oven temperature to 400°F.) Season to taste.


Rutabagas are my first choice for these fries although you can make fries out of almost any root vegetable, such as parsnips, turnips, carrots, and sweet potatoes.

© 2004 Meredith Corporation

Nutritional Information

Nutrition Facts per serving: 191 cal., 14 g total fat (1 g sat. fat), 0 mg chol., 1,783 mg sodium, 16 g carbo., 5 g fiber, 2 g pro.

Daily Values: 20% vit. A, 60% vit. C, 9% calcium, 6% iron


Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
baked-explorations Baked Explorations
by Matt Lewis
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
a-new-way-to-cook A New Way to Cook
by Sally Schneider
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
american-masala American Masala
by Suvir Saran
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?