Saturday, November 9, 2013

Danielle's Super (Rutabaga) Fries!


What do these look like to you? Chunky Fries? Yes, looks that way to me too...Looks can be deceiving. These aren't your average fries.

Though they look and taste just as great as any fry you've ever had, unlike potato fries, these oven fries are low carb, low calorie, low fat, full of nutrients, vitamins and minerals. And did I fail to mention superfoods? They're made of those too. And I guarantee that no potatoes were harmed in the baking of these SUPER (RUTABAGA) FRIES!


That's right! Three rutabagas make an entire huge tray of delicious oven fries! Increase to four rutabagas and you will make 2 huge and delicious servings. So delicious in fact that when I made them for myself a few nights ago, it was hard to snag any away from my formerly too-full for fries husband! This is one recipe I know I'll make again and again.

Before I made these fries, my only exposure to rutabagas was a chunky root vegetable mash made by my mother-in-law. She makes it every Christmas and it's her favourite.  Though her mashed rutabagas are thoroughly delicious, I prefer her mashed potatoes. Rutabagas just don't mash as well as potatoes in my opinion. But slice them and bake them like fries and suddenly we have a real contender for potato imposter of the year!


So what makes these fries SUPER you ask? Because these spicy oven fries are made of rutabagas instead of potatoes, they benefit from the incredible nutritional properties of these super Swedes (as they're also known). Besides featuring high levels of vitamin A, beta-carotene and very high levels of vitamin C (300% of your daily recommended intake in just 1 rutabaga!), rutabagas have been studied extensively and seem to help in the fight against cancer. They are related to the cruciferous family of vegetables which have all been shown to boast many health benefits including anti-cancerous effects when incorporated into one's diet. They also contain phytoalexins which are antimicrobial, fight against tumor growth, and protect and encourage growth of brain cells. Rutabagas are also very low in carbohydrates and calories when compared to potatoes. All I can say is I wish I'd known all that sooner! With a good dusting of cinnamon (with its anti-viral, fat-storage-blocking, anti-fungal, and and blood sugar regulating effects) in the spice blend that coats these fries you will be well on your way to better health in no time.These fries are going to be on my table a lot in the future.



SUPER (RUTABAGA) FRIES
(vegan, gluten-free, low-carb, paleo)
Makes 1 large serving or 2 small servings. See *note* below ingredients list for how to make 2 large servings of this recipe.
  • 3 rutabagas (my rutabagas were each the size of a baseball or tennis ball)
  • 2 pinches sea salt or pink salt
  • 2 tsp - 1 tbsp evoo
  • 2 tsp cinnamon
  • 1 tbsp onion powder
  • 2 tsp chili powder
  • extra chili powder to garnish

** To make 2 large servings use 4 rutabagas and at least 1 tbsp evoo.**
Preheat oven to 425F.
Wash, peel and slice the rutabagas into wedges. In a mixing bowl, toss the rutabaga wedges with the spices and only half the salt to coat the rutabaga slices evenly. Drizzle with the olive oil and toss together in the mixing bowl.
Spread out the wedges evenly on a large parchment lined baking sheet and bake in oven preheated to 425 until golden and crispy, about 25-30 minutes.
Remove from the oven and sprinkle with the remaining salt and a bit of extra chilli powder if desired. Serve immediately with ketchup and vegenaise on the side.