Saturday, November 2, 2013

How to Prepare Rosemary Roasted Rutabaga Fries


Rutabaga is really easy to prepare. Just peel it and cut it up. You can eat it raw with hummus or add it to soups and stews or roast them. Eating just 1 cup of cubed rutabaga boosts your vitamin C, providing 47 percent of the recommend daily intake. It's also high in fiber and zinc. 


You will need a vegetable peeler and a heavy chef knife to prep rutabaga.  Use a heavy chef knife to cut off the two ends.  Then with the peeler, begin peeling the purplish skin revealing the creamy white flesh underneath.  Rutabagas have a texture like a turnip or carrot. 

Slice the rutabaga and then cut the slices into sticks.

Place the rutabaga together in a pile on a rimmed baking sheet. Drizzle with olive oil.  Sprinkle with Kosher salt and freshly ground pepper.  Crush 1 heaping teaspoon of dried rosemary and sprinkle over the rutabaga. Toss the rutabaga until well coated with the oil, salt, pepper and rosemary.

Preheat the oven to 425 °F.  Spread the rutabaga out on the baking sheet so that they don't touch.  Bake the rutabaga for 15 minutes.  Flip the rutabaga over and then bake another 15 minutes. 


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