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.
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.
Total Timeunder 1 hour
Recipe Courseside dish
Five Ingredients or LessYes
Taste and Texturecrisp, salty
Type of Dishvegetable
- Nonstick cooking spray
- 2 pounds rutabagas, peeled
- ¼ cup canola oil or olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
Preheat oven to 425°F. Spray a baking sheet with cooking spray.
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.
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.
2004 Meredith Corporation