Baked Rutabaga Fries Recipes

RUTABAGA FRIES

Steps:

• Pre-heat oven to 425°F. Line a baking sheet with parchment paper.
• Combine rutabaga spears with oil and spices, and toss until evenly coated.
• Lay rutabaga spears onto a baking sheet, leaving space between
• Bake for 30 minutes, flipping the rutabaga spears halfway through; they should be cooked through and crisped on the outside

RUTABAGA OVEN FRIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine rutabaga spears with oil, minced rosemary, garlic, and salt. Toss until evenly coated.
• Lay rutabaga spears onto a baking sheet, leaving space between for even crisping. Bake until rutabaga fries are cooked through and crisped on the outside, about 30 minutes.

BAKED RUTABAGA "FRIES"

Steps:

• Preheat oven to 475.
• Peel rutabaga and cut into fries as you would with potatoes.
• Place into large bowl.
• Coat them with the oil.
• Add seasonings and combine.
• Place on large baking sheet, lined with non stick foil.
• Should be one layer.
• Bake 30-40 minute
• Serve hot.

RUTABAGA OVEN FRIES

Steps:

• Preheat oven to 425 degrees. Toss rutabaga with oil. Season with smoked paprika and 1/2 teaspoon salt. Divide between two baking sheets. Roast until tender, flipping once, about 40 minutes.

ROASTED RUTABAGA

Steps:

• Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

BAKED RUTABAGA FRIES

Steps:

• Preheat an oven to 450 F. Trim off and discard the stem and root ends of the rutabaga. Peel the rutabaga.
• Use a sharp knife or a kitchen mandoline , if you have one, and cut the rutabaga into evenly sized sticks or fries. If using a knife, first cut the rutabaga in half, then cut each half into even 1/4-inch thick slices. Stack the slices and cut them the other direction into 1/4-inch thick sticks. Repeat with the remaining half of the rutabaga. If using a mandoline, set it up for wide julienne and push the rutabaga through-note that rutabagas have a fairly thick or dense texture, and it can take some force to get them through the julienne setting on mandolines.
• Put the rutabaga sticks in a large bowl and drizzle with the oil. Toss the sticks so they are thoroughly and evenly coated with the oil. Sprinkle with the pepper and/or garlic powder, if using them, and toss to distribute them evenly over the rutabaga.
• Spread the rutabaga sticks in a single layer on a lightly oiled baking sheet or a baking sheet lined with parchment paper. Sprinkle the sticks evenly with the salt.
• Bake the rutabaga sticks for 20 minutes. Remove the pan from the oven and turn over the rutabaga sticks. Return to the oven and bake until they are tender and well browned, about 40 minutes.
• If the rutabaga sticks towards the edges are more browned earlier, you can take them off the pan and return the rest to brown all the way. The appeal of these baked fries is the contrast between the crispy edges and the sweet tender centers, so don't skimp on the cooking time.
• Serve the fries hot.

BAKED RUTABAGA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of salted water to a boil over high heat. Add rutabagas; boil until tender, about 15 minutes.
• Meanwhile, blend or whisk egg whites in a bowl until thick and frothy.
• Drain water from rutabagas and mash with a potato masher. Stir in butter while still hot so it melts and is distributed evenly, followed by egg yolks, green onion, dill, paprika, garlic powder, salt, and black pepper. Pour into a 9-inch ceramic or Pyrex® casserole dish that is approximately 1 1/2-inch thick.
• Combine croutons and almonds in the bowl of a food processor until crumbly. Sprinkle over the top of the casserole.
• Bake in the preheated oven until browned and bubbly, 25 to 30 minutes.