Rutabaga might be the coolest word. Say it a few times (if you know how to pronounce it). Rutabaga. Rutabaga. Now say it with an Elvis accent, I don't know why, just trust me. Don't you feel cool? Or are you starting to feel extremely foolish? Ok, we'll move on.
It is a root vegetable, and when I went to that cooking class I talked about a few weeks ago, the chef prepared Rutabaga Fries. They were so good - not crispy like traditional fries, but that caramelized, roasted texture makes up for it. Rutabaga's taste similar to a turnip, and have a little of that horseradish flavor that I happen to love. Combined with the earthy rosemary, salt, pepper and good olive oil, these were a perfect side dish for this time of year.
Rosemary Rutabaga Fries
(Serves 4)
1 rutabaga
2 T chopped rosemary
Olive oil
Salt and pepper
Preheat oven to 400 degrees. Peel and chop the rutabaga into 1/4-inch sticks. Place in a bowl, and drizzle with olive oil, rosemary and salt and pepper. Use your hands to toss, making sure everything is well coated. Place on a baking sheet, and roast for 15-20 minutes, shaking the pan a few times to ensure even cooking.
Looks tasty!!I love Rutabagas.One question...their so hard to cut how did you do it?
ReplyDeleteI was thinking the same thing, KW. Any tricks to cutting it, Siri?
ReplyDeleteI made sure my knife was very sharp!
ReplyDelete