Rutabaga Fries - Low Carb, Too!

There's a lot of controversy out there on whether or not rutabagas are really low carb. I've seen counts from as high as 15 carbs per cup of rutabaga to as low as 9 carbs per cup. I look at it this way, I only eat it once in a while when I want "fries" and then, I only cook 1/2 of a medium-sized rutabaga at a time to avoid temptation to eat more. Any way you look at it, it's better than eating an order of french fries!

Many people mention tasting a slight sweet taste when eating them but I do not pick up on that. I find them to have a slight peppery bite to them - probably why I like them so much.

If you are buying them in a grocery store, the rutabagas will probably be covered in wax. You have to peel the skins off of them before eating them. I love the fact that you can store it raw for several days in the refrigerator.

Rutabaga Fries
this recipe uses 1/2 of a medium-sized rutabaga

1/2 raw, peeled rutabaga, sliced into "steak fries"
olive oil
red pepper flakes
garlic powder
onion powder
black pepper

In a bowl, toss together the rutabaga sticks, olive oil and seasonings to taste. Spread out onto a baking sheet, making sure to not over lap or crowd the sticks.

Bake at 450* for 6 minutes. Remove the tray from the oven and flip the sticks over to brown on the other side. Bake for another 6 minutes or until the sticks are tender and browned to your liking.

Other seasoning that I've used on the rutabaga fries:

Italian
Greek
chili powder & cumin
taco

Can be served with a bit of Heinz Low Sugar Ketchup, spiced up mayo, mustard or tzatziki sauce -depending on which spices you use.

Serve immediately.

What's your opinion on rutabagas? 

What's your favorite ways to cook them? 

I'd love for you to share your thoughts with me!