Rutabaga might be the coolest word. Say it a few times (if you know how to pronounce it). Rutabaga. Rutabaga. Now say it with an Elvis accent, I don't know why, just trust me. Don't you feel cool? Or are you starting to feel extremely foolish? Ok, we'll move on.
It is a root vegetable, and when I went to that cooking class I talked about a few weeks ago, the chef prepared Rutabaga Fries. They were so good - not crispy like traditional fries, but that caramelized, roasted texture makes up for it. Rutabaga's taste similar to a turnip, and have a little of that horseradish flavor that I happen to love. Combined with the earthy rosemary, salt, pepper and good olive oil, these were a perfect side dish for this time of year.
Rosemary Rutabaga Fries
(Serves 4)
1 rutabaga
2 T chopped rosemary
Olive oil
Salt and pepper
Preheat oven to 400 degrees. Peel and chop the rutabaga into 1/4-inch sticks. Place in a bowl, and drizzle with olive oil, rosemary and salt and pepper. Use your hands to toss, making sure everything is well coated. Place on a baking sheet, and roast for 15-20 minutes, shaking the pan a few times to ensure even cooking.
