Rutabega Fries

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Rutabega Fries

Rutabega Fries

(Whole 30 Compliant)

IMG_1197Fries!

Delicious. Am I right? …

There is nothing like a good traditional french fry for that salty snack fix.  It just seems to hit the spot and is the perfect accompaniment for a hamburger (or veggie burger).

The trouble is that they are so starchy and not best health choice.  Sweet potato fries are also delicious and I enjoy them regularly.  However, they are a little too starchy to be paired with meat.  They simply make it too hard to digest easily.

Enter the Rutabega.

I know you are probably thinking, what?

But Yes.

Rutabega.

It actually mimics the color and crisping capability of a traditional white potato french fry more perfectly than my beloved sweet potato.

I challenge you to give it a try and see what I mean.  I always keep a rutabega on hand to whip up a batch of these really quickly for a snack or to pair with a last minute burger order, see my post about Bareburger Ordering.

You’ll see below that sometimes I roll them up in a wax paper cone and pretend I’m at a Carnival! You can also roll them in newspaper like they do at Fish and Chips restaurants.

I pictured them with ketchup, but they are certainly delicious on there own.  No condiments necessary.

Enjoy!

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Ingredients:

1 Rutabega peeled and sliced up like traditional french fries

Coconut Oil

Salt

Directions:

Preheat oven to 425 degrees.  Toss the rutabega in coconut oil to coat and place on a baking sheet in 1 even layer with space between slices.   Add a sprinkle of salt.  Place in oven for 15 minutes. Remove from oven and flip over all the slices.  Place into oven for another 15 minutes.  Done.   Optional: Add more salt and serve with ketchup.

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5 from 1 reviews
Rutabega Fries
 
Sherri:
Recipe type: Side Dish / Snack
Cuisine: American, Paleo, Gluten Free, Vegan, Vegetarian, Carnival
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 Rutabega peeled and sliced up like traditional french fries
  • Coconut Oil
  • Salt
Directions
  1. Preheat oven to 425 degrees.
  2. Toss the rutabega slices in coconut oil and place in a single even layer on a baking sheet.
  3. Top with a sprinkle of salt.
  4. Place in over for 15 minutes.
  5. Take out and flip all the slices over.
  6. Place back in oven for another 15 minutes.
  7. Serve.
  8. Option: Top with another sprinkle of salt and ketchup on the side.
By |2017-01-15T14:32:54+00:00April 11th, 2015|Lunch/Dinner, Recipes|0 Comments

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