Rosemary Rutabaga "Fries"

6 servings, about 4 ounces each

Ingredients

• 1 rutabaga, about a pound and a half
• 1 teaspoon olive oil
• 4 sprigs fresh rosemary, minced
• 3 cloves garlic, minced
• Salt, to taste

Method

Preheat oven to 400º.

1. Peel the rutabaga and cut it in 1/2" x 1'2" spears. 

2. Steam about 12 minutes in a steamer basket until just tender. 

3. Dry the spears with paper towels and then toss with the olive oil, the garlic and the rosemary.

4. Lay the rutabaga spears out in a single layer (ideally with none of the spears touching each other) on a jelly roll pan and bake in the preheated oven about 25  minutes, turning once.  

5. Place them under the broiler for a few minutes, watching closely, to finish browning them. Salt to taste and serve immediately.

Notes

Other flavoring suggestions:

1. "Indian." Omit garlic and rosemary. After cooking scatter on some garam masala (recipe below).

2. "Chinese." Omit garlic and rosemary.  Before baking, toss the rutabaga spears in a mixture of hoisin sauce, sesame oil, grated ginger and five-spice powder.

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Garam Masala

(from Indian Vegetarian Cooking by Sumana Ray)

• 3 tablespoons cardomom seeds
• 3 1" cinnamon sticks
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon cloves
• 1/4 of a nutmeg

Grind spices together until finely ground. Store in a tightly closed container.

Nutritional Estimate: 6 Servings, about 4 ounces each. Per serving: 75 Calories; 16 g Total Carbs; 5 g Dietary Fiber; 11 g Sugars; 1 g Fat; 0 mg Cholesterol; 38 mg Sodium; 2 cg Protein. Weight Watchers: 1 point.