Rutabaga Oven Fries Recipe

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While perusing an issue of the Vegetarian Journal (see our giveaway for a free subscription), I stumbled across the information that you can make oven fries from the rutabaga, a root vegetable rich in Vitamin C.  I have never eaten a rutabaga, and when I added it to the grocery list my husband looked at it and said, “What the heck is a rutabaga?”  I said, “Don’t know.  Get three.”  Such an interesting root.  I ended up peeling two because they were rather large, and we had rutabaga fries that night for dinner.  They were surprisingly sweet and delicious!  

To make the fries, you simply peel the rutabagas and cut into matchsticks.  I cut mine about 1/2″ square and tossed them with a little olive oil, then spread them on a baking sheet.  They didn’t tend to stick to the pan and they didn’t absorb the oil like a potato fry, so I’ll probably use less oil next time.  I added a little salt, but due to their sweetness, you may not want to do so.  Preheat the oven to 350º and bake for about 25 minutes.  They don’t soften up as much as potatoes either, and I think I overcooked them just a little this first time expecting them to get soft like a regular french fry.  It didn’t matter – we enjoyed them all the same and I’m happy to have one last rutabaga waiting its turn in the fridge.  

So for something new and healthy, try rutabaga oven fries.  Your kids will love them and you’ll get to tell people you know what the heck a rutabaga looks like.  

Rutabaga – the cute root.

Here are a few other rutabaga recipes I found floating around the net:

Mashed Rutabaga

Rutabaga with Chopped Onions

Rutabaga, Carrot, and Turnip Soup

9 thoughts on “Rutabaga Oven Fries Recipe

  1. What a coincidence, I actually had canned rutabagas for part of my lunch today. They are, to my taste, a little sweeter than a turnip. I like them! Give them a try!

  2. The rutabega we get here in the South have been waxed. I guess this keeps them longer. The size is about the size of a head of cabbage. Much larger than the ones in your picture. Unless you are cooking for a lot of people 1 of what I buy would be enough. I have never cooked them but one way and that is to add salt, water and cooking oil. When soft I mash them to serve. My grandmother french fried turnips the same way in the oven or sometimes she battered them and fried them. I have loved rutabegas all my life and I am almost 67. Noone in my family will eat them. I grew up on a farm but we didn’t grow rutabegas but had lots of turnips and grandmother canned them (before freezers), and she would slice the roots round about a quarter inch thick, batter them with egg or milk and seasoned bread crumbs and bake in the oven. This was a treat because none of us kids like turnips.I imagine rutabegas would be good battered this way, also.

  3. Thanks, Yvonne! I had no idea rutabagas got so large! I’ve seen rutabagas for years and didn’t know what they were until we purposely went to buy them and I can say I’ve never seen them larger than a big beet. I mashed some this afternoon with a little bit of milk and a dash of nutmeg. My 2 1/2 year old wouldn’t touch them at first but after a little bite, he was hooked. Ate them again for dinner!
    I’d love to try turnips and rutabagas like your grandmother made them. I’ll have to give that a shot soon as well. I’ve been in a root vegetable mood ever since the article I read in the Vegetarian Journal.

  4. it took about a month before i could find a rutabaga in the store and it did not look very good (not that i know how they should look and i think the wax also confused me). i later found one at a fresh market out of state and it was still waxed but it was much firmer. So i tried the fries. neither my husband or myself had ever tried rutabaga and he is VERY picky but we both liked them and i will try them again when i can find a good rutabaga.

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