Rutabaga Fries

Whenever you read about rutabagas you’re given the sweet and nutrient-packed spiel that I’ve always considered to be false advertising. The first time I tried one, about seven years ago, I followed a recipe given to me by a co-worker that I found not to my liking. I do not like sweet root vegetables with carrots being of the few exceptions. I am willing to give rutabagas another chance with rutabaga fries.

INGREDIENTS

• 1 rutabaga
• olive oil (oil of your choice)
• salt to taste
• pepper to taste
• 3 cloves garlic, minced
• Parmesan cheese (grated)

DIRECTIONS

Preheat the oven to 400°F (200°C). Peel the rutabaga and slice them into the shape of fries. Combine the oil, garlic, salt, and pepper with the rutabaga sticks covering everything with oil. Place the sticks on an oven safe rack on a baking sheet. Arrange them in a single layer on the rack making sure to give some space between each rutabaga stick. Bake for 35 – 45 minutes until the fries are soft on the inside and crispy on the outside. Just before you remove the fries from the oven, add the Parmesan cheese if you want and place back in the oven for the last five minutes.

NOTES:

Like other types of fries, you can add or subtract what you want. I thought Parmesan cheese may help, but it didn’t do it for. I didn’t list amounts of the ingredients as each person is different, and this recipe has a more personal flavor to it. I tried some of the rutabaga fries without the cheese and they were still not my thing. I do not think using tallow or lard would have improved anything for me. Now for my assessment.

First, They’re not crispy or they were crispy the first fifteen seconds they were out of the oven. Second, the texture is fibrous which doesn’t appeal to me if I am looking for a french fry replacement, and yes I baked them long enough. Finally, they’re still too sweet for me. There is the reason why I do not like sweet potato fries.

If you like sweet potato fries then you may like this version made with a rutabaga. I believe rutabagas and I will agree to not associate with each other again. The rutabaga and hang out with sweet potatoes, and I’ll let those who enjoys these to have their fill.

The Great Eye of the Rutabaga

It has been about five years since I last ate rutabaga and I recall the hell I went through only to be unimpressed with it. Due to my wife’s and my diet, I try to find alternative items for us to eat. The rutabaga isn’t ideal, but it is better than some of what we eat that is not meat. My wife isn’t a huge beef or pork eater and she is tiring of chicken. I thought why not give the rutabaga another chance.

I am on nearing two weeks since I purchased this rutabaga. My wife put it in the refrigerator and now when I open the door I see it. It reminds of the LoTR movies and Sauron’s eye. Each time I open that refrigerator I see it and it sees me as I reach for the other items I prefer to make. We cast a glance at each other as I reach for tenderloin I prepared and made or the chicken dish I made or even the celery. It just looks at me. I am very hesitant to use it for several reasons.

First, I don’t know what to make other than to roast it forever and season it with salt. I do not appreciate its flavor. There are other roots I can eat. I just do not enjoy its sweetness. The last time I made this along with other roasted vegetables the rutabaga tended to not be eaten by anyone. Why give this a second chance?

Second, I have dull knives. It is a bloody difficult thing for me to cut up, and a trip to the ER is not what I have in mind and my wife who is reluctant to take me always says with my lacerations, “pinch it together and keep it in the air” and then we can put a band-aid on it. Unless it is a deep and lengthy wound, there is no sympathy there. The real problem are my dull knives. I am tired of having to sharpen them. One, they’re cheap which means the steel isn’t very good. Two, my family loves to cut things on granite and my chef knife gets the brunt of the work. This is why I hate thos cutting board mats. Never buy them. I will sharpent my knife and by the next use it is now a butter knife. My chef knife is going to be my filet knife at some point. I have promised that once my youngest leaves the nest I am going to purchase a good chef knife and keep it under lock and key for only me to use. My wife thinks I am joking, but I do mean that.

This is my dilemma. I bought something I know I shouldn’t have in order to give it a second chance, and I can’t safely cut it. If I do manage to not cut my fingers off and slice or chop up the rutabaga I’ll toss it in tallow and season it with some garlic powder, thyme, cayenne, maybe some salt and a few other things or variations of this and bake it at 425°F (220°C) for about 30 minutes.