Saturday, January 5, 2013

Rutabaga Fries! GF, V, BED, SCD!

Alright guys….brace yourselves. I’m comin’ at ‘cha with GRAIN FREE FRIES! Thaaaat’s right! Specific Carb Diet friendly French Fries! And they were sooo good!
Just how did this 7th wonder of the world come to be?
Well…I discovered a very humble, often overlooked and underrated vegetable….the RUTABAGA!
golden crispy outside!
This white, globe root is usually mistaken for a turnip and seen as a “what-do-I-do-with-this” veggie. Well, I am here to reintroduce you to its brilliance…in the form of fries!
Yep. tonight I made Rutabaga Fries with a Garlic and Thyme Broccoli Cream!
lovely Broccoli Cream!
Here’s what you need: Serves 1
1 rutabaga, peeled and cup into thin fries
Broccoli Cream:
1 ½ cups broccoli, steamed
1-2 tsp EVOO
½ garlic clove, chopped
1 tsp fresh thyme
salt and pepper
Preheat oven to 400 degrees. Peel your rutabaga. Cut it in half lengthwise (to stabilize it). Then, slice ¼ inch disks. Then slice those disks into ¼ inch fries. The thinner the better (they will be crispier.)
On two tin-foil-lined, olive-oil-sprayed baking sheets, spread out your fries, being sure not to overlap (or they’ll steam). Spray them with olive oil and sprinkle with pepper. Not salt yet, or they’ll steam. Bake for 40 minutes, flipping half way through. Once they come out of the oven, immediately sprinkle with a generous amount of salt.
Gluten Free, Vegan, Body Ecology Diet and Specific Carb Diet friendly!
While they’re baking, steam your broccoli. Add it to your food processor along with the other cream ingredients and blend until smooth. You’ll need to scrape the sides several times.
To assemble, place a healthy dollop of the broccoli cream on top of a mound of rutabaga fries! Any leftover broccoli cream would be great on a sandwich or as a topping for tofu or another protein!
This. Meal. Rocked. I cannot tell you how fabulous it was to be able to eat a fry! Remember, I haven’t had potatoes for about 7 months! Well, these were get-outta-town delicious. Crispy golden brown outside with a chewy inside. And if you’ve never had a rutabaga before, they taste kinda like a potato, but with a tiny bit of spiciness. This spiciness was complimented by the garlic kick from the broccoli cream. And the thyme gave just the perfect subtle gourmet flavor that made you feel all warm inside!
And to be honest, these fries were so good, I really just enjoyed them plain with sea salt!
And rutabagas are super healthy too! This Swedish root veggie is part of the Cabbage and Kale family and is high in Vitamin C, as well as potassium, magnesium, phosphorus and manganese.
OK, I’m off to go watch my friend in her show! (No CD meeting tonight) :)
Try these fries, you won’t be disappointed!
What’s your favorite way to enjoy fries? With ketchup, honey, ranch, a Frosty, plain?
Until tomorrow!
Need a food processor or an olive oil mister? I'm obsessed with mine. Here are the ones I use and love!

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