Rosemary Rutabaga Fries Recipe
By Marlo Colletto (TC3 Farm CSA Member)
Rutabaga's are a CSA staple I have long wanted to master. Half the calorie content of potatoes, sweeter, and loaded with fiber and antioxidants, it's always perplexed me why I enjoy yams and parsnips but have found less success with my rutabaga recipes. The turn off for me is in their turnip-like bitterness, amplified in some preparations (like the maple glaze I attempted before this version that turned into an acrid scorched syrup flop) and as I realized with these fries, totally ameliorated by others! Honestly, I was ready to call this recipe a success if I could tolerate it without unpleasantness. Instead found myself genuinely it in repeated helpings. Pro tip: kick these fries up a notch with a dipping sauce (it's as easy as a little sriracha and mayo) or lean in to the Italian roots of the rosemary by adding a little parmesan and garlic.
- Preheat your oven to 425°
- Peel and cut rutabagas lengthwise into approx. 1/4 inch thick matchstick "fry" lengths.
- If using fresh rosemary, finely chop it.
- Toss rutabaga sticks with rosemary, olive oil, salt, and pepper.
- Roast for 12 to 15 minutes, stirring periodically to promote crispiness and even cooking.
- 3 medium rutabagas
- 2 sprigs rosemary (2 tablespoons) finely chopped
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon fresh black pepper