I am not sure we can call a vegetable that was harvested last fall sometime “seasonal”. But then as I have noted on previous occasions, seasonal in Upstate NY takes on a different meaning once we get past early December, and the harvest of the last of the brussels sprouts. Though Larry did dig some of our carrots the other day, which our heavy snow cover protected and they were really good, that’s the exception, rather than the rule. And while we have some of the very earliest stuff planted [onions, peas, beets, radishes, a few other things], we don’t expect to see much in the way of edibles from there anytime soon. And to prove that Larry is ever the optimist, he planted a short row of green beans and a hill each of cucumbers and summer squash. For those not from around here – our last frost date is about June 1st. I think I would have to characterize that early a planting as optimism so extreme as to border on insanity, but if they survive, I’ll be happy to eat the cukes.
So seasonal means what I can get at in the awesome produce sections of some really nice supermarkets. I think this particular rutabaga was indigenous to Wegman’s in Ithaca, but it may have been Price Chopper in Owego. Last month, when I made the Rutabaga Cheddar Mash, I was tempted to try roasting, but opted for the tried and true. This, however is far easier, and if possible, even tastier.
Peel a rutabaga or, depending on the size, two, and cut into long strips, like you would potatoes for french fries. Arrange in a single layer on a parchment lined baking sheet [or one that has been oiled, but I am lazy and not fond of scrubbing pans, plus you can get away with less oil with the parchment paper] Drizzle with olive oil, and sprinkle lightly with kosher salt, and some fresh grinds of pepper. See – they even look like french fries, don’t they?
Roast in a 400 degree oven for about 35 to 40 minutes, turning all of the strips a time or two, to promote even browning. I had though that I would sprinkle them with one of my rubs near the end, or maybe make a garlic aioli for dipping, but they were so good, that I opted to leave them in this simple state.
Okay – so done in the oven like this, they did not actually get very crunchy, though I think if you deep fried them they would, and I am sure that would be delicious. We did not miss the crunch at all though – roasting really brought out a deep earthiness and sweetness that more than made up for the fact that I was trying to hold down the amount of oil used. I hope you give this one a try – fantastic!
Can’t remember where I saw it but I have a rutabaga fry recipe that calls for steaming the rutabaga fries first and then tossing in Hoisin Sauce before baking. Anyway you make them, YUM!
…These look fabu’! You know, I’ve never had a rutubaga… Nor a turnip… Does it taste like potatoes?
…I’ll just have to try this!
…Thanks girl!
…Blessings too… :o)
Oh Nikki – I bet that is a wonderful flavor combo – will definitely give it a try!
tj – Rutabagas don’t really taste like anything else, but they are in the same general taste area as broccoli, cabbage, etc. If you forced me to compare them to something, that is what I would come up with, but really they are quite distinct.
Been reading your blog for a few months, but never commented till now. (((sorry about that…))) Anyway, I wanted to tell you I made these rutabaga fries last night and they were sooooo good! It was my birthday and I wanted to try something different. I’ve never bought rutabagas before, and never eaten them, but I thought they would make a great accompaniment to my crab cakes. Boy, were they ever tasty! Thanks for the recipe.
Oh, and my family loves your roasted garlic hummus too. I’ve made it three times now, and they just can’t get enough of it. They like it better with Ritz crackers, than baked pita slices though.
That is really good to hear Dawn – I really can’t think of a better intro to rutabagas than this recipe, because it really lets the very best of their flavor shout out. And really glad you like the hummus – it is a favorite of ours too. I am particularly fond of hummus on Triscuits myself ;)
I enjoyed the last creation with this strange, new [to me] veggie, so I anticipate loving this one too. I can’t wait to see what you come up with next!
ive never had rutabagas, youve inspired me to try this!
Rutabaga is one of my family’s favorites…we have had it every which way but this…will try it ….and every time I eat it I will be thinking of my sister who loved it too….
I’ve never had rutabagas either, definitely going to try them out.