Rutabagas are a root vegetable that originated as a cross between the cabbage and the turnip. This puts rutabaga in the brassica family: a classification of vegetables that are particularly high in sulfur and it's important to eat sulfur rich foods every day for optimal health. Rutabagas are a wonderful paleo friendly complex carbohydrate vegetable and a great alternative to potatoes. I love cooking and baking with tallow, which is high in conjugated linoleum acid, or CLA, it gives them a golden, crispy crunchy exterior. Saturated fat is an important component to optimal health, as it helps with balancing brain chemistry, nerve communication, adrenal support, helps protect our gut lining and helps boost lung function. These fries are a perfect way to boost your saturated fat in your diet. Your kids may not normally ask for rutabagas, but when made into crisp golden fries along with a delectable creamy dipping sauce – they will be asking for these often!
- 2 lbs rutabagas
- ½ cup of grass fed tallow, lard or other saturated fat/oil
- ½ tsp of oregano
- ½ tsp chili powder
- sea salt
- Preheat oven to 425
- Peal and cut rutabagas lengthwise into spears
- Grease baking sheet well with the oil
- Place rutabaga spears on baking sheet
- Bake at 425 for approximately minutes on each side until golden brown and crispy
- Remove from oven
- Add seasonings and spices
- Blend all ingredients in food processor until creamy
- You can store dip in fridge for up to 7 days
Photo credit: Katelyn Schwander. Katelyn is my cousin and real food mama. Her daughter loves real food and Katelyn loves experimenting with real ingredients and making recipes for her family.