I had my doubts about this one…I had never even seen a rutabaga before, much less ever eaten one. I first saw the recipe in Prevention’s Diabetes Diet Cookbook, but I now see that the full recipe is also posted on their website as well. They reminded me of sweet potato fries. Delish! I’d file this under “Potatoes” even though I think it’s really a turnip. Okay it is a turnip, I just looked it up. It’s a root vegetable that’s a cross between a cabbage and a turnip. They’re also apparently loaded with vitamin C, as in, just one serving fulfills almost half of your daily requirements.
Mix 4 tablespoons of sugar/fructose-free ketchup with 4 tablespoons of Sriracha to make a spicy dipping sauce.
Note: In an effort to provide better photos, I cooked this again but it looks like Prevention removed it from their website. I recreated it from memory, and I think I got it right. It tasted good, anyway.
Asian Roasted Rutabaga Fries
- 1 large rutabaga (about 2 pounds), peeled
- 1 tablespoon honey
- 1 tablespoon hoisin sauce
- ½ teaspoon red wine vinegar
- 1 teaspoon powdered ginger
- ¼ teaspoon Chinese five-spice
- 1 teaspoon F. Oliver’s Heady Garlic EVOO (or regular olive oil)
- Preheat oven to 400° degrees
- Line a cookie sheet with parchment paper (unless you’re a glutton for punishment and feel like spending a 1/2 hour scrubbing broiled honey/hoisin off your pan.).
- Peel the rutabaga (mine had a waxy coating) and cut into 1/2 inch “steak fry” shapes.
- In a bowl, combine the honey, hoisin, ginger powder, oil, vinegar, and 5-spice powder and mix well.
- Toss the rutabaga fries and sauce into a large ziplock freezer bag and shake around until everything is evenly coated.
- Spread the coated fries in a single layer on the cookie sheet and bake for 20 minutes.
- Flip them over and bake them another 20 minutes or until tender and “roasted” looking.