Asian Roasted Rutabaga Fries

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

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

These roasted rutabaga fries reminded me of sweet potato fries. Delish!

Author: Contrary Cook

Recipe type: Entrée

Cuisine: Asian Inspired

Yields: 2 Servings

Asian Roasted Rutabaga Fries Ingredients:

• 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)

And here’s how you make it:

1. Preheat oven to 400° degrees
2. 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.).
3. Peel the rutabaga (mine had a waxy coating) and cut into 1/2 inch “steak fry” shapes.
4. In a bowl, combine the honey, hoisin, ginger powder, oil, vinegar, and 5-spice powder and mix well.
5. Toss the rutabaga fries and sauce into a large ziplock freezer bag and shake around until everything is evenly coated.
6. Spread the coated fries in a single layer on the cookie sheet and bake for 20 minutes.
7. Flip them over and bake them another 20 minutes or until tender and “roasted” looking.