Do you know what a rutabaga is? Do you know how to cook them?
If not, you're missing out on a great tasting root vegetable that's full of vitamins and minerals - and the best part is that its relatively low carb, too!
You can cook them and serve them as mashed potatoes, chunk them up and throw them in a crock pot with a roast or cut them up and serve them my favorite way - as fries or chips!
When I received my Secret Recipe Club blog this month, Gastronomical Sovereignty, I was hoping to find a recipe that was low carb or one that I could change to make low carb. I was thrilled when I came across Kristy's recipe for rutabaga chips!
Rutabagas are relatively low carb (approx. 8 carbs per cup), especially when comparing them to the much missed potato. I discovered them on my first journey into low carbing. I get easily bored eating the same vegetables over and over again so I often grab something that's unfamiliar to me (after reading it on a low vegetable list, of course), buy it and then hit the Internet to find out how to prepare it. This was the case years ago. Since then, I've prepared them in all of the ways that I mentioned above - I love them! Often described as having a sweet taste, I think that they have more of a slight peppery taste too them - that's why I love them.
It's a super simple recipe that wields lots of taste!
Rutabaga Chips
For one serving:
1-2 small rutabagas, sliced paper thin
2 tbsp. olive oil
sprinkle of black pepper and all natural Mediterranean spices
Toss the chips with the olive oil, pepper and any other spices of your choice. Lay the chips in a single layer on a baking sheet.
Bake for 5-6 minutes @ 450*. Turn over and bake for another 4-5 minutes, keeping an eye on them to make sure you don't burn them.
Remove from the oven and allow to cool. Serve with low carb ketchup or low carb ranch dressing, if desired but I find them to be delicious on their own!
**Tip** Eat the chips as soon as they are cool enough to handle because they will go soggy - and while they are still tastey, they're more like fried potatoes than chips.
Kristy's blog has so many delicious recipe to pick from. Definitely take some time to flip through her blog. The pictures are mouthwatering, too!
Thanks for another great month here at the Secret Recipe Club!
***I have to take a minute to thank my son for helping me to type up this post. I pulled the muscles in my right hand and arm from a fall on Friday evening. He came to my rescue to help me today!**
Don't forget to spread some bloggy love by taking a few minutes to visit all of the blogs in our wonderful blog hops!!
Can't say that I've ever had rutabaga but this recipe has me wanting to give it a try.
ReplyDeleteIf you haven't already, I'd love for you to check out my Group 'A' SRC entry: Crunchy Fudgy Heart Bites and my Group 'D' entry: Health(ier) Peanut Brittle
Lisa~~
Cook Lisa Cook
These look great! I have been trying to implement some of the less common vegetables into our diets lately, and I think this is a great recipe to try!
ReplyDeleteI've never had rutabaga before, but I now want to try them! This recipe for chips looks great!
ReplyDeleteHi yaa, first time in your blog, thanks for sharing this recipe through SRC, I am in Group B, I use this vegetable quite a lot in my Indian cooking, My H loves it, he keeps buying, I came to know that it was called Rutabaga in US quite some time back, that is why I popped in to look what you have done with it :), here in UK it is called Swede, Even though I am not a big fan of this veggie, I do use it quite a lot, now I have one recipe to try out, Book marked it :), do visit me when you have time..
ReplyDeletetami!! your poor little hand! :( you are a trooper!
ReplyDeletei'm glad you liked the crisps. There isn't a ton of low-carb stuff on my blog (this girl loves her carbs - though the pants I can't fit into anymore are feeling a little lonely) so i'm glad you found something that worked for you :)
Happy src day!!
p.s. please tell your son he is a good man (?not sure how old he is?) for helping you out :)
pps happy to be your newest follower :) anyone who pushes through like you did deserves a following.
ReplyDeleteI would have never thought to cook a rutabaga this way. Pretty interesting. Hope you heal quickly.
ReplyDeleteI just happened on your page and am now your newest follower. Love the idea of using rutabega for chips...for the slicing did you use a mandolin to get them that thin?
ReplyDeleteThank for all of the positive comments! If you haven't tried rutabagas, please do so and then come back to let me know what you think of them!
ReplyDeleteThanks for following me!
Kristy, I love your blog! I've bookmarked quite a few recipes to try. :) My son is 14 and a typical moody teenager. lol! I think that he might have actually felt bad for me because he watched me fall - he was walking into the house behind me. He was a trooper and helped me type up a bunch of stuff.
Thanks for all of the well wishes. I'm healing!
Blondee, I normally would've use my food processor to slice them paper thin but since I only used two medium rutabagas to make this batch, I just sliced them. I would recommend a mandolin or food processor to get really thin, evenly sliced chips. :)
interesting, is a rutabaga the same thing as a swede or is it a turnip?
ReplyDeleteHi Liam,
ReplyDeleteRutabaga is also known as Swede. Both the turnip and the rutabaga are members of the mustard family, with the turnip tasting a bit more bitter than the rutabaga.
I like both of these root veggies and cook both of the same ways - either with a roast, mashed, shredded and fried for hash browns or baked as fries or chips.
Try the rutabaga and let me know if you like it.
I love rutabaga--though my family calls them "turnips." My favorite way to eat them is mashed, with butter and a little pepper. Yummy! The chips look fun too. Hope you're feeling better!
ReplyDeleteawww it's so sweet that your son helped you! I hope you are feeling better from your fall.
ReplyDeleteMy mom used to make us eat rutabaga all the time at holidays and I DREADED it, I would love to try this recipe however.
ReplyDeleteThanks for posting!
I just wrote a blog about wanting to make parsnip chips and how this summer, I will master the art of making random vegetable chips that are actually crisp- if it's the last thing I do!!
ReplyDelete