Move over potatoes and yams. There’s a new favourite on the block, and it bakes up sublimely. These rutabaga fries are a winner—they hold their shape, making them ideal for dipping. Delicious served as a side to any main course, they’re a great source of fibre, low in calories, and super-rich in potassium.
A riff on rutabaga
Rutabaga has a very mild sweetness and can complement any main dish, from chicken and pork to tofu. If the chipotle in the tomato chipotle sauce is too robust for young taste buds, switch it out with ketchup or sundried tomatoes packed in oil.
Alternative cooking method
Enhance the crispiness of your rutabaga fries by using an air fryer set at 425 F (220 C). Cook for 18 to 22 minutes, shaking the basket periodically, until done.
Crisp Rutabaga Fries and Two Dips
Ingredients
- 1 lb (454 g) rutabaga
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 tsp (5 mL) chili powder
- 1 Tbsp (15 mL) finely chopped fresh dill or Italian parsley (optional)
- 1/3 cup (80 mL) full-fat plain Greek yogurt
- 1/4 cup (60 mL) mayonnaise
- 2 tsp (10 mL) chipotle pepper in sauce
- 1 Tbsp (15 mL) tomato ketchup (more, to taste, if preferred)
- 1 garlic clove, peeled, crushed, and minced
- 1 tsp (5 mL) maple syrup
- Lime juice (optional)
- 1/2 cup (125 mL) full-fat plain Greek yogurt
- 1 garlic clove, peeled, smashed, and minced
- 1 Tbsp (15 mL) finely chopped fresh dill
- 2 tsp (10 mL) lime juice
- 1/2 tsp (2 mL) ground cumin
Nutrition
Per serving:
- calories148
- protein5 g
- fat9 g
- sat. fat2 g
- total carbohydrates13 g
- sugar7 g
- fibre2 g
- sodium149 mg
Directions
01
Preheat oven to 400 F (200 C).
02
Using potato peeler or paring knife, peel rutabaga. Cut into 1/3 x 3 inch (1 x 7.5 cm) fries. Place in bowl and drizzle with oil and chili powder. Toss together to lightly coat. Line baking sheet with parchment paper and arrange fries on top in a single layer. Bake in centre of preheated oven for 30 to 40 minutes, flipping and stirring fries a couple of times during baking. Fries should be golden brown and firm on the outside and soft in the centre. Add some salt and pepper, to taste, if you wish.
03
In mini blender, combine tomato chipotle sauce ingredients. Whirl until smooth. Add pinch of salt and splash of lime juice for some zesty brightness, if you wish. Transfer to bowl and set aside.
04
In small bowl, combine creamy dill sauce ingredients. Stir together to blend. Add more seasonings, to taste, if you wish. Set aside.
05
When fries are done, transfer to small platter. Sprinkle with chopped herbs and serve with sauces for dipping on the side. Rutabaga fries are delicious served as a side dish with any main course.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
