Spring, This Week, Winter

Rutabaga Harissa Fries

Have you ever even considered the rutabaga? It is a forgotten vegetable, and I’m determined to bring it to the forefront. It’s the result of a cross between cabbage and turnips, and is usually confused as another type of turnip. They have beautiful pale yellow flesh, and have a delicate flavor. This recipe will make you a fan!

What you need:

Preheat oven to 400° F.

Peel the rutabaga until you see the  pale yellow flesh (you may need a sharp knife for this). Make 1/2 inch thick slices, then cut the fries from the slices. Toss with oil & salt to coat and lay on a baking sheet in one layer.

Roast the fries for about 30 – 35 minutes. They are done when they have a bit of color, are crisp, and tender to bite. Transfer to a large bowl and toss with about ½ teaspoon of harissa…really to your liking.

Serve hot with or without ketchup or mayo…or a combo of the two!