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.
Instructions:
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).
Things like that - and turnips and parsnips and all that - eek gads!
ReplyDeleteI 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!
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.
ReplyDeleteM
That sounds delicious! I'll have to try it.
ReplyDelete