Rutabaga Fries

We love rutabagas. They can be used in place of potatoes in almost any recipe. The first time my husband bought one I did not want to eat it. I thought it was nasty looking and couldn't possibly be good for you. I was wrong. They are very good in taste and in nutrition. Rutabagas have antifungal properties and are very good for those fighting candida. They do have an ugly thick skin that is dipped in a thick layer of wax to help it keep longer. The following recipe can also be made with turnips though the cooking time will probably be less depending on how thick you cut your fries.

Rutabaga Fries

1 large rutabaga, washed
1 tsp onion powder
1 tsp garlic powder
2 to 3 tsp parsley or cilantro
1/2 tsp sea salt
4 or 5 Tbsp olive oil to coat well

Preheat oven to 425F. Peel the washed rutabaga with a large sharp knife. Start by cutting a slice off the top and bottom so you it will sit flat. Then slice the skin off in sections running your knife from top to bottom. Slice into desired thickness and then cut into french fries. In a bowl mix the rutabaga fries with the seasonings and oil and toss to coat well. Spread the seasoned fries on a greased or parchment lined cookie sheet. Bake for 8 minutes and remove from the oven. Stir/flip the fries and return to the oven for an additional 10 to 15 minutes or until tender. How thick you cut your fries will determine how long they take to cook.

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