Rutabaga Fries

Cafe Drake HRV is always scandalized to read of Rutabaga Underappreciation (even hatred sometimes). We adore this root vegetable, celebrating with glee their arrival every autumn at the vegetable markets. Equally enchanting mashed, simmered in soups and stews or adding heft to vegetable gratins, the rutabaga develops an extra degree of earthy sweetness when oven roasted as "fries". Go ahead and make these tonight and serve with anything.

After soaking, sliced rutabaga must be thoroughly dried before baking.

Heavenly rutabaga fries with sausage and peppers and green leaf lettuce salad.

Peel 1 large rutabaga and cut into French Fry shapes i.e. long batons. Soak the fries in cold water for 30 minutes, drain and then dry thoroughly with one or two kitchen towels. Toss with vegetable oil, coating well and sprinkle lightly with salt. Spread out on a large baking sheet - single layer only - and bake for 30 or 40 minutes in a preheated 400 degree F. oven. Turn occasionally while baking. The fries will be done once golden brown and crispy on the outside and soft inside. Remove from oven and toss with a good finishing salt, fresh or dried rosemary and fresh ground black pepper.