Rutabaga Fries
Rutabaga Fries
Table of Contents
Rutabaga Fries is an underrated root vegetable that can be chopped, seasoned, and oven-baked for a keto-friendly, low-carb, low-calorie fries recipe.
I first encountered Rutabaga Fries at a farmers market in Florida, where I learned how to roast it like French fries. When I made this recipe for the first time, everyone was impressed by how the cut rutabaga resembled potatoes in shape and texture! I was amazed as well. While these rutabaga fries may not completely replace traditional potato fries, they make a fantastic substitute with significantly fewer carbs and are keto-friendly.
What Is Rutabaga Fries ?
Rutabaga Fries is a root vegetable that results from a cross between cabbage and turnip. While it resembles a turnip, there are some key differences. Rutabaga Fries are larger, have a yellowish-brown color rather than the typical white and purple of turnips, and they tend to be sweeter in flavor. This sweetness is a bonus, as turnips can sometimes have a bitter taste.
Rutabaga Friesare typically in season from October to March, making them a great addition to autumn and winter recipes. Are rutabagas better than potatoes? It really depends, as both vegetables offer unique health benefits and nutrients.
From a weight loss standpoint, rutabagas have the edge, being lower in calories and carbs. A 1-cup serving of boiled, cubed rutabaga contains just 51 calories and 12 grams of carbs, while the same serving of potatoes has 136 calories and 31 grams of carbs. For this reason, I highly recommend adding rutabaga to your diet if you’re seeking low-carb options.
Ingredients And Substitutions
Rutabaga: The rutabaga is peeled and sliced into fries, then seasoned and baked in the oven.
Oil: Oil ensures the fries cook evenly and become crispy. We prefer olive oil, but canola or vegetable oil will work just as well.
Seasonings: We used paprika, garlic powder, salt, and pepper for flavor, but you can experiment with a variety of seasoning combinations to suit your taste.
How To Cut Rutabaga ?
Don’t be intimidated by this large, underrated root vegetable. It not only offers excellent health benefits and delicious flavor, but it’s also quite easy to cut and prepare.
Step 1: Place the rutabaga on a cutting board and use a sharp knife to slice it vertically down the middle through the stalk. This will create two equal halves that can rest flat on the board, making the preparation process easier.
Step 2: With each rutabaga half placed flat side down, slice them into semi-circles about ½ inch thick. You’ll notice that the end pieces often have rough skin, so feel free to discard those.
Step 3: Use a small knife to peel the outer skin from the semi-circle pieces. Because the outer peel is often waxed to maintain freshness in grocery stores, it’s quite easy to remove. A paring knife or a small vegetable peeler works well for this task.
Step 4: Once you’ve removed the skin, place the pieces on a cutting board and cut them into spears or sticks to resemble French fries. The image on the right illustrates how two semi-circles look when cut. Now you’re all set to bake them.
How To Cook Rutabaga
There are countless ways to prepare rutabaga, just like potatoes. The most common methods are boiling and roasting, and today we’ll focus on roasting.
Once the rutabaga fries are cut, feel free to season them to your liking. You can keep it simple with just salt and pepper, or get creative with your favorite spices. I enjoy using salt, pepper, paprika, and garlic powder, which is also my go-to for potato fries!
Next, drizzle olive oil over the fries and toss them to ensure they’re evenly coated with oil and seasoning. When baking, I recommend using two or even three baking dishes, depending on the size of your rutabaga.
Make sure to arrange the rutabaga spears with enough space between them so they’re not touching. This allows for better airflow, resulting in crispier fries instead of mushy ones.
Once they come out of the oven, you’ll see that their yellowish color has deepened, making them look just like French fries! With the right seasoning and a nice crispness, you can really fool a lot of people. Plus, when you compare the calories and carbs to potatoes, they feel like a sneaky indulgence. This is an excellent ketogenic recipe that helps you stay on track with your macros and manage your carb intake if you’re watching that.
Tips To Make This Recipe
Cut the rutabaga as evenly as possible, ensuring the fries are of similar thickness for even cooking.
Coat the fries thoroughly in oil and seasonings. We prefer using our hands to toss everything together, ensuring each fry is well coated. The oil is key to achieving a crispy texture, so make sure there are no dry spots.
Avoid overcrowding your baking sheet. The fries should be arranged in a single layer without touching to achieve the best results. If they’re crowded, they may steam instead of roast, resulting in soggy fries.
Feel free to mix up the seasonings! You can easily use any spices you have on hand to flavor these vegetable fries.
Even if you don’t care about carbs, calories or macros, I still urge you to try out rutabaga sometime. Roast them in the oven with your favoriting seasoning. That will make these rutabaga fries a great way for you try this less popular root vegetable. And it’s one of the most popular rutabaga recipes out there. I hope you give it a try and share your experience with me.
You may like: Creamy Tuscan Orzo
Rutabaga Fries
Ingredients
- ▢1 rutabaga cut into spears
- ▢2 tablespoons olive oil
- ▢2 teaspoons paprika
- ▢1 teaspoon garlic powder
- ▢Salt and pepper
Instructions
- Pre-heat oven to 425°F. Line a baking sheet with parchment paper.
- Combine rutabaga spears with oil and spices, and toss until evenly coated.
- Lay rutabaga spears onto a baking sheet, leaving space between
- Bake for 30 minutes, flipping the rutabaga spears halfway through; they should be cooked through and crisped on the outside
Notes
Freezing Instructions: You can freeze them for up to 6 months. I would recommend blanching them before freezing them. Then you can cook them straight from frozen either by roasting them or boiling them.
Make Ahead Tips: You can wash, peel and cut the rutabaga vegetable up to 2 days in advance. Store it in the fridge in some water until you’re ready to use. Then just drain and dab with a paper towel until dry.
NUTRITION
Calories: 102kcal, Carbohydrates: 9g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Sodium: 12mg, Potassium: 326mg, Fiber: 2g, Sugar: 4g, Vitamin A: 490IU, Vitamin C: 24.1mg, Calcium: 42mg, Iron: 0.6mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
