Ingredients Rutabaga, root vegetable. Good source of Vitamin C & fiber. Choose those that are smooth, firm & heavy for size. Always peel before roasting, sautéing, etc.
1½ pounds rutabaga, peeled and cut into ½-inch thick wedges 2 cups + 2 tablespoons white vinegar, divided ½ cup water 2 teaspoons + 1 teaspoon kosher salt, divided
Dipping Sauce ½ cup ketchup, 1 teaspoon Old Bay seasoning, 1 teaspoon hot sauce
- Place rutabaga wedges into a large heat-safe bowl with tight fitting lid.
- In a medium saucepan, combine 2 cups of the vinegar, water and 2 teaspoons of salt in a medium saucepan. Bring to a boil over a high flame. Remove from heat and pour over prepared rutabaga.
- Secure lid onto bowl and store in the refrigerator for 2 to 4 hours.
- Preheat oven to 425° F. Coat two 12×16-inch baking sheets with non-stick cooking spray and set aside.
- Drain rutabaga wedges in a large colander and spread evenly on prepared baking sheets. Bake for 25 minutes, flipping wedges halfway through to brown evenly.
- Meanwhile, combine all of the sauce ingredients in a small bowl and set aside. Remove fries from oven and transfer to a large mixing bowl.
- Toss with remaining vinegar and salt. Transfer to a serving plate alongside dipping sauce.
- Nutrition Information: Serves 4. Serving size: 1 cup fries and 2 tablespoon sauce. Calories: 97; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 1288mg; Carbohydrates: 21g; Fiber: 3g; Sugars: 14g; Protein: 2g; Potassium: 550mg; Phosphorus: 87mg Emily Cooper, RDN, is based in New Hampshire