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Crispy Rutabaga Fries

Jamie Boden10 Comments

Rutabaga Fries…the Ideal Protein followers friend/enemy! Rutabaga is a vegetable you probably had never heard of before starting a low carb protocol! Then, once you figured out what it was you tried your hardest to make them into the french fries you love!

Well, I have done all the work for you! After many rounds of rutabaga fries – good and bad…really bad 🙂 – I have finally found the recipe that works best!

Rutabaga fries are very diverse and can be used in a lot of recipes. They can be a side dish, they can be part of some chili fries, I like dipping them in yellow mustard. The possibilities are endless.

Here are just a few tips for prepping a rutabaga to cook it:

  1. Rutabagas have a waxy coating on them. You will need to peel all of that off before cutting the rutabaga up. You can’t use a peeler on a rutabaga….that would be the end of your vegetable peeler. Instead, (Carefully!!!) take a large knife and cut the outside of the rutabaga off.
  2. Rutabagas are tougher than potatoes. I kind of think the flesh of a rutabaga is a cross between an apple and a potato. So you are going to have to use some elbow grease when you cut them up. Again, use a large knife very carefully and put some muscle behind it.

And that’s it! I think the most important step is to broil the fries for a few minutes at the end. It really crisps them up!

Crispy Rutabaga Fries

  • Servings: 2 x 2 cup servings
  • Print

Recipe by: Jamie Boden at My Beautiful Ideal

Ingredients

  • Cooking spray
  • 2 large rutabaga, peeled, and cut into equally sized fries
  • 1 tbsp olive oil
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper

Directions

  1. Preheat oven to 425 degrees.
  2. Line baking sheet with foil and spray lightly with cooking spray.
  3. Place peeled and cut rutabaga into a gallon sized plastic bag.
  4. Also add olive oil, garlic powder, onion powder, and paprika to the bag.
  5. Seal bag and toss until rutabaga is evenly coated.
  6. Spread rutabaga onto a prepared baking sheet in a single layer.
  7. Bake in the oven for 40 minutes, turn fries halfway through.
  8. For the final 5 minutes turn on broiler to crisp fries.
  9. Remove fries from oven and season with salt and pepper.
  10. Enjoy!

Tips: There are tons of ways to eat these. Dip in mustard. Serve with no bean chili on top. Serve with a bunless hamburger.

Nutrition: Calories 175, Protein 4g, Carbohydrate 26g, Dietary Fiber 7.0g, Total Sugars 16.6g, Total Fat 7.8g.

Here is a serving suggestion for the rutabaga fries…with Tuna Cakes and Broccoli!

IMG_4292.jpg

Would you like to see the Tuna Cake recipe too? Let me know in the comments I will share the recipe in the weeks to come!

10 thoughts on “Crispy Rutabaga Fries”

  3. To make the rutabaga easier to peel, slice it first, and then peel the slices!
    Also, when you slice the rutabaga, do so on a cutting board; use a long, sharp, sturdy knife (or cleaver), then carefully cut a small slice from one side. Turn the vegetable to lay on the cut side (for stability) and then slice away…carefully, though, as it is one tough cookie.
    I love rutabagas, and their turnip cousins, boiled in salted water, then drained and mashed with butter. If non-dieters find it a little bitter, just add some brown sugar to the mash! (Before you add any of these ingredients, take out a portion for those who want to avoid them.)

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