Prior to today, I had no idea what a rutabaga was. As part ofKatie’snew food challenge, I went out on a limb and purchased an organic rutabaga at the market today. Without fear, I peeled it, cut it up, seasoned and baked.Rutabaga fries.
The lucky ingredients: Rutabaga, olive oil, and spices of your choice. I chose chili powder, garlic/sea salt, adobo, and paprika.
You can do you, I’ll do me.
Don’t be scared of the rutabaga. It’s just a yellow turnip. But “yellow turnip” doesn’t sound as cool as “rutabaga”. All you do is lob off the ends, then peel it like a potato. It’s a root vegetable, so it’s going to feel and look much like a potato. After peeling, just cut it into french fry-sized-slices.
Then, throw them in a bowl, slather them with some olive oil, and spice away. I initially took this picture to show you how I store my spices in my pantry-less abode. Upon further review, I realized that Nikko is looking awfully cute peeking around the side of the cabinet door. I just love him. Luckily, this picture is not nearly as freaky asthis onewas.
Whoa. Yeah. Not even close.
Anyway. Let’s try to get that image out of our heads now, shall we?
Turn the seasoned rutabaga fries onto a cookie sheet, and make sure they’re in a single layer.
Bake at 400 degrees for about 30-40 minutes, or until they’re golden brown. Or, if you’re me, don’t even pretend to be able to make them golden brown. Just burn them and get it over with.
Heat up a veggie hot dog (or FIVE), and serve with a lot of ketchup.
It’s just necessary.