Whenever I hear the word “rutabaga,” it reminds me of the mispronunciations of Daniel “Rudy” Ruetigger’s last name in the movie Rudy (totally worth taking the time to watch by the way – it’s really inspiring!).
Here are some cool things I’ve learned about this lesser known veggie!
- It’s a cross between a turnip and cabbage and is known as a “swede” everywhere else in the world.
- It’s from the brassica (AKA cruciferous) vegetable family, so it naturally contains lots of healthy nutrients and cancer-fighting compounds.
- It takes on a sweet flavor when cooked – kind of like a turnip or parsnip.
- It is less starchy than a potato but offers a similar texture when cooked or mashed, though it won’t get as crunchy as potatoes when roasted.
- It’s pronounced ROO-da-bay-ga. 🙂
The only reason I had rutabagas in the first place was because they were part of my weekly produce delivery and I didn’t want them to go to waste!
Whenever I come across a food I’ve never cooked before, I do one of three things:
- Flip through the index of my favorite cookbooks.
- Search for recipes on Pinterest.
- Use what I learned from other recipes and apply those same methods to a new food. In other words, if I’ve roasted one root vegetable (potatoes, sweet potatoes, turnips, parsnips, etc.), then I can probably roast another root vegetable (rutabaga!), so that’s just what I did.
Ridiculously Easy Roasted Rutabaga Fries
- 2 medium rutabagas, peeled
- 2 tablespoons extra virgin olive oil, coconut oil, ghee (clarified butter), or grass-fed butter
- 1/4 – 1/2 tsp sea salt
- 1/2 tsp dried thyme (or 1-2 teaspoons fresh)
- 1/2 tsp dried rosemary (or 1-2 teaspoons fresh)
- freshly ground black pepper, to taste
- Preheat oven to 425 degrees F.
- Cut the ends off the rutabagas and peel the skin off with a vegetable peeler.
- Slice them into 1/4-inch round disks and then cut them into strips, as pictured above.
- Toss them together with the oil and herbs and spices.
- Spread them out on a baking sheet (make sure they don’t touch or get overcrowded, as that will cause them to get mushy rather than roast. Use 2 baking sheets if you have to!).
- Roast for about 20-25 minutes, flipping them halfway through, so they don’t burn. They’re done when you can easily pierce them with a fork.