Monday, March 12, 2012

Ragamuffin, Ruttabaga

Ally at GardenAlly had tried to make rutabaga fries a month or so ago but said they turned out mushy.  I had left a comment giving pointers on how my husband makes sweet potato fries because they also tend to turn mushy if you aren't careful.

The next time Ally and I met up, she gave me a rutabaga and told me to make fries to see how they turned out.  I went home with my giant-as-my-head rutabaga and immediately used half of it in a pot roast (the husband didn't even realize they weren't potatoes).

I then sliced off two more slices and match-sticked them to make fries.

Unlike Ally, I didn't take any pictures, so you'll just have to make do with verbiage.

What you'll need:
A rutabaga in match sticks
cooking spray - for your cookie sheet
olive oil (a teaspoon or so)
corn starch (a tablespoon or so)
salt/pepper/paprika/whatever spice you want
pre-heated oven to 400 (though I turned it up to 450 after I put the fries in)

Step 1:
place rutabaga matchsticks in a large bowl

Step 2:
drizzle with olive oil and toss to coat well

Step 3:
coat evenly with corn starch

Step 4:
spray the cookie sheet with cooking spray

Step 5:
place matchsticks on cookie sheet in a manner so they're not touching or overlapping (if they touch, you'll be essentially steaming the fries instead of baking them)

Step 6:
Cook at 400 or 450 for about 5-10 minutes, use some tongs to turn the fries, and bake for another 5-10 minutes.  Continue turning every 5-10 minutes until fries are done.  I think I ended up cooking mine for about 25 minutes, but I forgot to turn them (I expected them to brown on the top, but they brown on the bottom first, thus the need for turning).

Step 7:
Season, and enjoy.

End result:  Not bad, but I still prefer the sweet potato fries more - the rutabaga has a slight turnip taste to it that I found off-putting in fry form.  That being said, I really liked it with the pot roast.


Bond said...

Mmmm, pot roast and veggies! I have generally found that both ruttabagas and turnips are best when cooked with an animal fat (typically a fatty cut of beef, but lots of real butter can work). This may be a result of my midwest upbringing. Unlike other vegetables that I will happily eat steamed, these need a little help.

Ally said...

Thanks for experimenting with rutabaga. I tried the fries yet again and was still not satisfied with the results. Mashed rutabaga with butter will always be my favorite, but roasted is a good option, especially with pot roast. Yum!