Recipe – Rutabagas Fries

Rutabagas

garlic Powder

Olive Oil

paprika

Salt

Preheat oven to 425 degrees F.

  1. Peel rutabagas and slice into ¼” rounds or cut into strips – they will cook a little faster in strips but watch them carefully or they will burn.
  2. Spray with oil and sprinkle a little salt and place on a nonstick baking sheet.
  3. Cook about 12 minutes, turning twice. Done when golden brown and tender.

Immediately sprinkle with garlic powder and paprika. Add a little salt at the end as well.

Food – Rutabagas, What are They?

Rutabagas, commonly called swede, turnip, yellow turnip, or neep, are a root vegetable that originated as a cross between a cabbage and a turnip. Years ago they were considered one of the more common vegetables. Everyone knew what they were and most people liked them. My childhood memory is Mother putting them into stews or cooking them before mashing them together with potatoes. Yum! I can still taste it. Always choose small to medium rutabagas with firm skin. Once they grow over four inches in diameter they are usually tough and woody and not as sweet as the smaller ones.

Rutabagas are not exactly a nutrition powerhouse, but they do come with a high pedigree for potassium and a good recommendation for vitamin C. They are also a source of magnesium, folate, calcium and phosphorus and a single serving provides about 12% of the daily value of fiber.

Preparation

Raw—Peel with a vegetable peeler because they are often waxed. Slice and enjoy as a snack. Chop, dice, or grate into salads. Work well grated in coleslaw or carrot salad.

Baking—Cut peeled rutabagas into 1/4-inch slices. Place them in a baking dish and sprinkle generously with water. Cover with foil and bake at 350 degrees F. for 20 to 30 minutes or until tender.

Boiling—Place whole rutabaga in boiling water and cook until tender, about 25 to 35 minutes. For sliced rutabagas cook 7 to 10 minutes.

Steaming—Whole or cut rutabaga can be steamed over boiling water for 25 to 35 minutes.

Stir-fry—Thinly slice rutabaga and fry with onions until crisp and tender, about 6 to 7 minutes.

Freezing—Cut rutabagas into strips or slices and blanch for 2 minutes in boiling water before freezing. Rutabagas can be cooked and/or pureed before freezing.

Storage—Rutabagas keep well and can be stored in the refrigerator for up to 2 to 3 weeks. Unrefrigerated they will keep for about a week.

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