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)
place rutabaga matchsticks in a large bowl
drizzle with olive oil and toss to coat well
coat evenly with corn starch
spray the cookie sheet with cooking spray
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)
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).
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.