Root Vegetable Fries
Sometimes, you want something different than potato, rice or standard green vegetables to accompany a meal. Oven fried root vegetables make a unique alternative.
This recipe works well for root vegetables of Rutabagas, Turnips and Parsnips that can be made together, in combination or separately as oven fries.
Rutabagas and Turnips are related to cabbage, from the Brassicaceae family. Rutabagas are larger with yellowish flesh, while turnips are purple with white flesh. Turnips have a radish, peppery flavor while rutabagas are sweeter by comparison. They both are similarly dense, which means that will both cook at about the same rate.
Parsnips, on the other hand, are from the carrot or Apiaceae family, and indeed they resemble the shape of a carrot with cream colored skin and a long tapered tap root like that of a carrot. Parsnips have a sweeter flavor than either rutabagas or turnips, and not quite as dense.
Root vegetables are great eaten on their own with ketchup or chili sauce, but they also work very well along side roasted meats like lamb and pork served with pan gravy.
Root Vegetable Fries
Ingredients
- Any combination of 3 medium turnips, 1 large rutabaga, 4-5 parsnips, peeled and cut into 1/3" wide strips
- 4 tbsp olive oil
- 1 tbsp lemon pepper (like Mrs. Dash)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/16 tsp cayenne pepper
- 1/8 tsp black truffle salt (like Urbani)
Instructions
- Pre-heat the oven to 425°F.
- Put the oil, lemon pepper, garlic powder, onion powder and cayenne pepper together in a mixing bowl and whisk together until well blended.
- Make sure your root vegetables after peeling and slicking are dried well on paper towels, then toss into the mixing bowl.
- Using your hands, toss the vegetables until they are all well coated.
- Bake 35-45 minutes, flipping them over half-way through.
- Dust with truffle salt immediately after they come out of the oven.
