Rutabaga fries have become a household favorite for the family. These fries make a sweet, savory and crunchy addition to any meal or as an appetizer!
Rutabagas are those big waxy looking round veggies that are often walked pass on the produce aisle. But they are really tasty whether steamed, boiled or in this case cooked as fries. They can be a little intimidating to peel and cut, but having a peeler and a butcher knife makes it easy peasy to prep.
Many recipes call for oil. There is no need for any added oil when you have Dijon Mustard! The mustard allows the spices to stick to fries while adding a little extra flavor!
So the next time you are on the produce aisle grab a few Rutabagas and make these tasty fries! The are good all by themselves or dip them into our “Real Ketchup” for a little added flavor!
Watch “How To”Video
A sweet, savory and crunchy addition to any meal or as an appetizer!
Pre-heat air fryer to 390F. If using an oven, preheat to 400F. Fill a medium-size saucepan up with water and bring to a boil. Trim both of the blunt ends of the Rutabaga. Then using a peeler, peel away the outer layer. Using a butcher knife cut in half. Then cut into 1/2 inch thick slices.
Cut the slices into 1/2 inch diameter fries. Larger fries will result in longer cooking time. Place the fries into the boiling water. Return the water back to a brisk boil and boil for 6 minutes.
Remove the parboiled fries from the boiling water and place into a large mixing bowl. Add all of the remaining ingredients. Stir thoroughly ensuring that all fries are evenly covered with spices and mustard.
AirFry Method: Place fries in air fryer and fry for 20 minutes. Oven Method: Place fries on a parchment line cookie sheet and bake for 40 minutes.