(Whole 30 Compliant)
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?
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.
1 Rutabega peeled and sliced up like traditional french fries
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.
- 1 Rutabega peeled and sliced up like traditional french fries
- Coconut Oil
- Preheat oven to 425 degrees.
- Toss the rutabega slices in coconut oil and place in a single even layer on a baking sheet.
- Top with a sprinkle of salt.
- Place in over for 15 minutes.
- Take out and flip all the slices over.
- Place back in oven for another 15 minutes.
- Option: Top with another sprinkle of salt and ketchup on the side.