Monday, August 23, 2010

Rutabaga Fries. Also known as Swede Chips.

what to do with a giant rutabaga? also known here as the swede. i had no idea. it’s supposed to be the low-carb version of the potato, so naturally i made one of my favourite foods: fries. also known here as chips. since they were baked instead of fried, they weren’t as crispy as a good french fry is, but it was still pretty tasty. 
preheat the oven to 200C. scrub and peel the swede/rutabaga with a sharp knife - carefully. cut it into 1/2 inch discs following the shape of the base. then cut those into fry-sized pieces. place in a roasting pan. coat with extra virgin olive oil dust with paprika and hot chili powder, then mix around to coat evenly. (throw in some whole unpeeled garlic cloves, because whenever something is roasting, it’s always a good chance to roast some garlic!) cook for about 15 minutes until starting to get crisp  and darker around the edges and give a good mix about with a spatula. then cook for another 5 minutes. but don’t forget to reset the timer before you go off and do something completely different like i did. otherwise they’ll be a little burnt - but still good! the smaller garlic cloves will probably be burnt to an solid-ash-charcoal crisp. peel two of the other larger garlic cloves and mash with a fork in a small dish. add some ketchup and some hot red chili pepper flakes and blend as a chip dip. maybe i just love eating hot food right out of the oven with my fingers, and finger foods with dips especially, but despite it being burnt, it was still good enough to try again!  

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