Give rutabaga a place in your french fry repertoire. It’s firm and holds its shape when baked, plus it provides a slightly sweet and savoury flavour. Once baked, it has a beautiful golden colour. Coupled with our pesto dipping sauce, it’s as eye-catching as it is tasty. But more importantly, rutabaga is an essential member of the brassica family of vegetables and contains essential vitamins and nutrients noted for combatting cancer.
Rutabaga Fries with Greens and Pea Pesto
Ingredients
- 2 large rutabagas
- 2 Tbsp (30 mL) extra-virgin olive oil or melted coconut oil
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) ground cumin
- 1/2 tsp (2 mL) cayenne pepper
- Chopped cilantro, optional
- 3 cups (750 mL) chopped greens such as kale stems and leaves, carrot tops, and fresh parsley sprigs
- 1/2 cup (125 mL) frozen peas, thawed
- 1/4 cup (60 mL) nutritional yeast
- 1/4 cup (60 mL) pine nuts
- 2 large garlic cloves, peeled and chopped
- 1 Tbsp (15 mL) lemon juice
- 2 tsp (10 mL) blonde miso
- 1/8 tsp (0.5 mL) freshly ground black pepper
- Generous pinch crushed dried red pepper
- 1/4 cup (60 mL) extra-virgin olive oil
Nutrition
Per serving:
- calories285
- protein6g
- fat19g
- saturated fat2g
- trans fat0g
- carbohydrates28g
- sugars16g
- fibre8g
- sodium150mg
Directions
01
Preheat oven to 425 F (220 C). Line 2 baking sheets with parchment paper and set aside.
Peel rutabagas and cut into 3 x 1/2 in (8 x 1.25 cm) pieces to resemble fries. Place in large bowl and drizzle with olive oil. Toss to coat.
In small bowl, combine seasonings and stir to blend. Sprinkle over rutabaga and toss to coat. Place in single layer on prepared baking sheets. Bake in in oven for 20 minutes. Flip fries with spatula and rotate baking sheets. Continue to bake for 15 to 20 more minutes, or until fries are nice and golden and fork tender.
While fries are baking, prepare pesto. In large pot with simmering water, blanch kale, carrot tops, and parsley and blot dry. In high-speed blender, combine with remaining pesto ingredients except oil. Pulse, scraping down the inside of the bowl occasionally, until coarsely puréed. Add oil and pulse until mixture is as smooth and creamy as you like. Add a splash of water if you prefer it creamier. Taste and add more seasonings, if you wish.
Drizzle 1/4 cup (60 mL) dressing over each serving of fries. Scatter chopped cilantro overtop. Add a little salt if desired.
Tip: Any leftover pesto can be refrigerated for a couple of days and used for another dish such as salad or on any variety of roasted vegetables.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
