Chef notes
Rutabaga might be the coolest word. Say it a few times (if you know how to pronounce it). Rutabaga. Rutabaga. Now say it with an Elvis accent, I don't know why, just trust me. Don't you feel cool? Or are you starting to feel extremely foolish? Okay, we'll move on.
Rutabagas are root vegetables that taste similar to turnips, and have a little bit of a horseradish flavor that I happen to love. When they're turned into fries, they're just so good--not crispy like traditional fries, but they have an amazing caramelized, roasted texture that makes up for it. Combined with the earthy rosemary, salt, pepper and good olive oil, these are a perfect side dish.
Ingredients
- 1 rutabaga
- Extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
- Salt and freshly ground black pepper
Preparation
Preheat the oven to 400°. Peel and chop the rutabaga into 1/4-inch sticks. Place in a bowl and drizzle with the olive oil, rosemary, salt and pepper. Use your hands to toss, making sure everything is well coated. Place on a baking sheet and roast for 15 to 20 minutes, shaking the pan a few times to ensure even cooking. Serve with your favorite dipping sauce.
