RUTABAGA FRIES

My favorite treat after wine is French Fries. Admittedly, my real favorite is to consume the both of them together in place of dinner on a Friday night! And I love all kinds of fries: fat, skinny, curly, waffle…you name it. I love drenching them in ketchup and would gladly eat them in place of any meal. But I do this rarely, because it just doesn’t end well. Sadly, I miss them all the time. But enough about me! I figured it was high time for me to set out to try and create a healthier substitute. Here it goes…

Print Recipe

RUTABAGA FRIES

Course

Appetizer, Party Favorites

Servings

Ingredients

• 3 medium rutabagas
• 3 Tbsp. finely chopped rosemary
• 2 Tbsp. avocado oil
• Sea salt and freshly ground pepper to taste.

Course Appetizer, Party Favorites Servings Ingredients 3 medium rutabagas 3 Tbsp. finely chopped rosemary 2 Tbsp. avocado oil Sea salt and freshly ground pepper to taste.

Instructions

1. Preheat oven to 400 degrees.
2. Cut off ends of rutabaga and peel skin.
3. Spiralize and clip to make short pieces.
4. Soak for 20 minutes to release some starchiness.
5. Cover with oil and spices.
6. Place on parchment paper on baking sheet (try not to overcrowd) and cook for 20-25 minutes, flipping halfway through.

Recipe Notes

*OPTION 2 Cut into 1/4-inch sticks. Soak for 20 minutes to release some starchiness. Cover with oil and spices. Place on parchment paper on baking sheet (try not to overcrowd) and cook for 30 minutes, flipping halfway through.