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Rutabaga Fries

RAH-RAH Rutabaga! For a crispy, sweet, and savory side dish try our recipe for Rutabaga Fries.






30 minutes



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RAH-RAH Rutabaga! Deep purple on the outside and butter yellow on the inside, rutabagas are an excellent source of potassium, calcium, magnesium and vitamins E and C. Also known as neeps, swedes or waxed turnips, rutabagas are a versatile vegetable akin to a potato. For a crispy, sweet, and savory side dish try our recipe for Rutabaga Fries, it will have you rooting for rutabaga.

Tips and Storage: Rutabaga skin is edible, but it might have a stronger flavor, so peeling is recommended but not necessary. However, if you purchased rutabaga at a grocery store, it’s most likely covered in wax and will require peeling.   Why are they waxed? With a higher moisture content than other root vegetables, rutabaga are prone to dehydration and are often wax coated to prevent deterioration.  Store unwashed, tops removed. If unwaxed, store wrapped in a damp cloth or paper towel in a ventilated bag in crisper drawer of refrigerator.


  • 1 large rutabaga
  • 2 Tbsp vegetable oil
  • Salt & pepper
  • 1 tsp paprika or curry powder (optional)
  • 1 Tbsp parsley, fresh, chopped- garnish
Main Ingredient(s): Rutabagas


  • Heat oven to 400 °.
  • Clean and cut the rutabaga in half, use a pairing knife to remove skin and waxy coating if needed. Slice half into 1/2– inch planks. Cut planks into long even pieces (like French fries).
  • Put rutabaga pieces in mixing bowl. Drizzle with oil, sprinkle with salt, pepper and optional spice. Mix well until all pieces are coated.
  • Spread out onto a baking sheet, do not crowd. Use 2 pans if needed.
  • Roast in oven until edges brown and rutabaga is tender – about 30 minutes– turn over halfway through so both sides brown. Garnish with parsley.
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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: December 13, 2023