Saturday, January 21, 2012

Roasted Spiced Rutabaga Sticks

I came across this recipe last week and loved it! I'm always on the lookout for new rutabaga recipes and this one caught my eye. These rutabaga sticks make a yummy mid-day snack, an alternative to French fries, or an unexpected hors d'oeuvres at your upcoming Super Bowl party. Think sweet potato fries, only with rutabagas. They take no time to prepare, simply toss them is their spice seasoning and roast for 30 to 40 minutes.  

Slightly adapted from Andrea Chesman, The Garden-Fresh Vegetable Cookbook

2 tbsp. canola oil, plus more for brushing
1 tsp. ground cinnamon
1 tsp. ground cumin
1 tsp. salt, or more to taste
¼ to ½ tsp. ground chipotle chile (or other ground chile)
1 large or 2 medium rutabagas (about 2 lb.), peeled and cut into matchsticks or standard French fry shape 

Preheat oven to 450 degrees F. Line a sheet pan with parchment paper and lightly brush with canola oil and set aside. In a small bowl, combine the cinnamon, cumin, salt, and chile powder and set aside. Add your rutabaga sticks to a large bowl and toss with the 2 tbsp. canola oil. Add your spice mixture and toss again to thoroughly combine. 

Transfer to the prepared pan and arrange in a single layer. Roast for 30 to 40 minutes, until tender and browned, stirring or shaking the pan throughout cooking as necessary. Remove from oven and serve immediately.

Yield: about 2 servings

  • These will not be quite as crunchy as French fries, but you could certainly deep-fry them in oil if desired. 
  • Don't cut the rutabagas too thin, as they'll shrink during roasting.
  • If doubling this recipe, divide the rutabaga sticks between two sheet pans and adjust cooking time accordingly

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