Rosemary Rutabaga Fries
Now that we all know what rutabaga is, we can think about all the wonderful things we can do with it. These "fries," which are actually baked, are a tasty little side dish, and by changing the flavorings they can take on any number of different identities.
Rosemary Rutabaga "Fries"
6 servings, about 4 ounces each
- 1 rutabaga, about a pound and a half
- 1 teaspoon olive oil
- 4 sprigs fresh rosemary, minced
- 3 cloves garlic, minced
- Salt, to taste
Preheat oven to 400º.
1. Peel the rutabaga and cut it in 1/2" x 1'2" spears.
2. Steam about 12 minutes in a steamer basket until just tender.
3. Dry the spears with paper towels and then toss with the olive oil, the garlic and the rosemary.
4. Lay the rutabaga spears out in a single layer (ideally with none of the spears touching each other) on a jelly roll pan and bake in the preheated oven about 25 minutes, turning once.
5. Place them under the broiler for a few minutes, watching closely, to finish browning them. Salt to taste and serve immediately.
Other flavoring suggestions:
1. "Indian." Omit garlic and rosemary. After cooking scatter on some garam masala (recipe below).
2. "Chinese." Omit garlic and rosemary. Before baking, toss the rutabaga spears in a mixture of hoisin sauce, sesame oil, grated ginger and five-spice powder.
(from Indian Vegetarian Cooking by Sumana Ray)
- 3 tablespoons cardomom seeds
- 3" cinnamon stick
- 1 1/2 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon cloves
- 1/4 of a nutmeg
Grind spices together in a spice mill until finely ground. Store in a tightly closed container.
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