Oven-baked fries are always good, but potatoes are not in my diet now, so I’m trying to cut back a bit. However, these oven fries made with rutabaga are a surprisingly delicious and healthy alternative. Rutabaga is a root vegetable. It has got less than a third of carbs and half the calories as well as more vitamins and minerals compared to your regular potatoes. Just look at them – can you find the difference with regular fries?
TARRAGON The Little Dragon from The Spice Cookbook, 1964
“Anyone who has imagined Siberia as a vast, frosty wasteland, where mad wolves pursue droshkies across the tundra, may indeed be surprised to kern that this arctic region is the native home of tarragon – the treasured herb of the sophisticated salad-tosser and sauce maker.
Tarragon was completely unknown to the ancients who lived near the Mediterranean – to the Egyptians, the Greeks, and the Romans. It was first mentioned in the thirteenth century by a famous Arab doctor, El-beithar, who called it tarkhum, Arabic for “dragon,” and prescribed it as a purifier in times of pestilence.
By the sixteen century, it had reached European kitchens. The French seem to have held it in higher esteem than other nations; they, too, called it “little dragon” or estragon, since the roots grow in a serpentine fashion.
Tarragon is a delightful herb, having a distinctive aroma, with just a touch of licorice flavor. For this reason, it cannot be used as experimentally as most herbs and it should be used lightly in a fines herbs mixture. “
Orange Herb Oven-Baked Rutabaga Fries
- 1 large rutabaga (Swedish turnip)
- 1-2 Tbsp. olive oil
- 1 tsp dried thyme
- 1 tsp dried tarragon
- 1 tsp orange zest (from 1/2 orange)
- 1/2 tsp smoked paprika
- salt and freshly ground pepper
Preheat oven to 425F.
Peel the skin off the rutabaga and trim into fries about 4-inches long by about 1/2-inch wide.
On a baking sheet, layer the rutabaga and sprinkle the olive oil, orange zest, herbs, and seasonings. Toss the rutabaga fries with hands to disperse and coat evenly.
Bake for about 20-25 minutes, tossing after 10 minutes or so so that they bake evenly.
Prior to baking, arrange rutabaga on the tray so they are not touching each other and have air space between them, air circulating allows them to crisp up better in the oven. Once baked, sprinkle a little Himalayan Pink salt on top. Serve with some sauce of your choice.