Rutabega fries and banana “ice cream”

Yum! Made a good dent in our bumper crop of rutabegas. Wonderfully soft and crispy and bursting with flavor. A tad bit bitter, which makes them a perfect candidate for dipping. Our rutabegas are small, about the size of a medium turnip, so I just cut up a bunch of them first in half lengthwise and then each half into thirds to make wedges.

Also threw some frozen banana slices into the food processor and pureed them for a fast and refreshing alternative to ice cream. It helps to let them begin to soften a bit first.

Rutabega fries

Rutabegas

Oil

Salt and pepper

Paprika (and/or rosemary or thyme if available)

Cut rutabegas into wedges or fry shapes. Soak 30 minutes in a bowl of water, then drain and dry off with a paper towel or allow to dry on pan. Coat in oil and sprinkle with salt, pepper, and paprika. Bake about 30 minutes at 400ºF, stirring occasionally, until tender and golden crisp. Sprinkle with herbs and let cool a few minutes, then enjoy, dipped in ketchup, mustard, or your favorite dip!

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