Sunday, February 6, 2011

Low Carb Fries Made With Rutabaga

Years and years ago I read that Rutabagas make a good low carb fry. However, I could never find them at the grocery store.

Well, now, all of a sudden, they are everywhere and I finally got to make rutabaga fries.

The verdict? They are really a pretty close match to french fries. Very similar to a potato in flavor and mouth feel, maybe an 85% match. They have a subtle peppery zing to them not unlike a parsnip only way milder and I prefer the mildness--parsnips are not my favorite.

I will definitely be buying every rutabaga I see and freezing them for future use. We all enjoyed my first ever batch of rutabaga fries and there's potential for home fries and mashed 'potatoes' as well.

1.Simply peel the rutabaga and cut into uniform sized pieces.

2.Toss with olive oil until well coated.

3.Sprinkle with seasonings of your choices (I used salt, pepper, garlic powder and a dash of paprika).

4.Bake at 400F for 15-20 minutes. Check and stir them a few times while cooking.

Note that carb content is 15g per one cup with 3g fiber, so 12g net carbs. For comparison a small potato has around 30g carbs total, 26g net carbs (and that's without any breading that is used to make fries).


  1. Things like that - and turnips and parsnips and all that - eek gads!
    I am so much not a fan. Makes me sad to think I will forever miss out on such a wonderful delicacy!
    More for you to enjoy, I guess. But the pic looks yummy!

  2. Hey Anne! The rutabaga is mild enough and close enough to a potato that I would encourage you to try it, just once. I liked it better than turnips or parsnips.


  3. That sounds delicious! I'll have to try it.