Rutabega Fries

Rutabega Fries

(Whole 30 Compliant)

Fries!

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!

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.