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Easy Weeknight Rutabaga Fries - Zesty Ginger
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Fries are a pretty easy sell for even the pickiest eaters.  This paleo version is both kid-approved and reluctant-husband-approved…which makes it a keeper!  As an added bonus, it’s a quick recipe that is a breeze to whip up on a busy weeknight (I use the oven time to either make the rest of dinner, if not pre-prepared, or to work out) and reheats well in the oven.

Ingredients:

  • 1 large or 2 small rutabagas, sliced (I suggest cutting them into 1/8 inch sections to make them look more like real fries but you can use a mandoline as well to make it extra-speedy)
  • 3 tablespoons melted grass-fed butter, bacon fat, or coconut oil
  • salt, to taste
  • 1/2-1 teaspoon paprika, to taste
  • several twigs thyme

Steps:

1.  Combine the rutabaga slices and melted fat of choice in a medium-sized mixing bowl.  Stir until the rutabaga slices are evenly covered in the fat.

2.  Add salt, paprika, and thyme to the rutabaga slices and mix well again.

3.  Evenly spread the rutabaga slices on a foil-covered (for extra easy clean-up) or greased baking sheet.

4.  Bake at 350 degrees for 45 minutes or until cooked throughout and crispy on the edges.

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