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Low Carb Fries
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Going for low carb? Rutabaga fries are an easy alternative. Steam tender before frying for a satisfying crunch without extra carbs.n.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
2 comments
ingredients
2 pounds rutabaga
3 1/2 tablespoons butter
directions
Carefully peel the rutabaga and cut it into thick, finger-sized slices.
Using a steamer insert over boiling water, steam the rutabaga until tender (you don't want them falling apart, but they shouldn't be crunchy either). This should take about 10 minutes depending on how thick you made the slices.
In a heavy skillet, heat the butter over medium-high heat (you can add a little olive oil to keep the butter from turning brown if desired).
Place the rutabaga slices in the pan and cook, turning occasionally, until browned and slightly crispy on all sides.
Remove the fries from the skillet and place on paper toweling to drain off any excess fat. Sprinkle the rutabaga fries with salt while still warm and serve hot.
You can also do this in a deep fryer for a crispier texture.
added by
notyomammas
recipe tips
Choose rutabagas that are firm and free of soft spots for the best flavor and texture.
For an extra flavor boost, try marinating the sliced rutabaga in olive oil and your favorite spices for about 30 minutes before cooking.
Try serving with dipping sauces like garlic aioli or spicy ketchup to complement the fries.
Adjust the cooking time as needed to get the desired level of crispiness.
Adjust seasonings after frying as the heat can sometimes mute flavors.
Make sure to keep the heat consistent while frying to avoid uneven cooking.
If you want to add a bit of sweetness, try a sprinkle of brown sugar or cinnamon to the fries before serving.
Garnish with fresh herbs like parsley or chives.
If you're looking for a more indulgent option, serve the fries with melted cheese or a sprinkle of crumbled bacon on top.
common recipe questions
What is rutabaga?
Rutabaga is a root vegetable that is a cross between a cabbage and a turnip. It has a slightly sweet, earthy flavor and is often used in low-carb cooking as a substitute for potatoes.
Can I substitute another vegetable for rutabaga?
You can substitute other root vegetables like turnips, parsnips, or even kohlrabi, but keep in mind that the flavor and texture will vary (and possibly carb count).
What is the purpose of steaming the rutabaga before frying?
Steaming the rutabaga helps to partially cook it, keeping it tender without falling apart, which is important for achieving the right texture when frying.
How thick should I cut the rutabaga slices?
Cut the rutabaga into thick, finger-sized slices, about 1/2 inch thick. This thickness allows them to cook evenly and develop a crispy exterior without becoming mushy inside.
Can I use oil instead of butter?
You can use oil instead of butter, such as olive or canola oil. However, using butter gives a richer flavor. You can also use a combination of both which will also help keep the butter from burning.
How can I make these fries crispy?
To achieve crispier fries, make sure that the butter is hot enough before adding the rutabaga slices, and avoid overcrowding the skillet. Fry them in batches if necessary. Also consider using oil instead of butter, which will allow you to fry the rutabaga at a higher heat and get a crispier crust.
Can I season the fries with anything other than salt?
You can experiment with various seasonings like garlic powder, paprika, cayenne pepper, or even parmesan cheese.
What is the best way to drain excess fat after frying?
After frying, place the rutabaga fries on a paper towel-lined plate to absorb excess fat. This keeps them crispy and reduces greasiness.
Can I make these fries in an air fryer?
Preheat the air fryer at 400 degrees F, then toss the rutabaga slices in some oil or melted butter and seasonings and cook for about 10-15 minutes, shaking halfway through.
How long can I store leftover rutabaga fries?
Leftover rutabaga fries can be stored in an airtight container in the refrigerator for up to 3 days. They may lose some crispness upon reheating.
Can I freeze rutabaga fries?
You can freeze rutabaga fries, but for the best texture, freeze them after par-cooking (steaming) and before frying. Spread them on a baking sheet to freeze individually before transferring to a freezer-safe bag.
How can I reheat the fries?
Reheat leftovers in an oven or air fryer at a low temperature to help restore some of the crispness, typically around 350 degrees F for about 10-15 minutes.
tools needed
Heavy Skillet or Deep Fryer: For cooking the rutabaga slices until they are browned and slightly crispy on all sides. A deep fryer can provide a crispier texture if preferred.
Vegetable Peeler: For carefully peeling the rutabaga before cutting it into slices.
Cutting Board: A stable surface for cutting the rutabaga into thick finger-sized slices.
Sharp Knife: To cut the rutabaga into the desired sizes.
Steamer Insert or Steamer Basket: For steaming the rutabaga slices over boiling water, allowing them to become tender without falling apart.
Tongs or Slotted Spoon: For handling the rutabaga slices during cooking and for transferring them to paper toweling to drain off excess fat.
Paper Towels: For draining the cooked rutabaga fries and removing excess fat after frying.
what goes with it?
Ranch Dressing: A classic pairing for fries; the creamy, tangy flavor of ranch complements the earthy taste of rutabaga.
Garlic Aioli: The rich, garlicky flavor of aioli adds depth and sophistication to the rutabaga fries, creating a gourmet touch that contrasts nicely with their mild taste.
Chili Powder: Sprinkling chili powder on the fries before serving can add a nice kick.
Parmesan Cheese: Grating fresh Parmesan over the fries while they're still warm allows it to melt slightly, adding a savory, umami flavor.
BBQ Sauce: A smoky, tangy barbecue sauce can provide a depth of flavor that balances the natural sweetness of the rutabaga.
Minced Fresh Garlic: Tossing some minced garlic into the butter while frying can infuse the fries with a bold flavor.
Sriracha: A drizzle of this spicy sauce can introduce heat and acidity.
Crumbled Feta: Adding crumbled feta cheese provides a salty, tangy flavor that pairs well with the rutabaga.
Vinegar-Based Slaw: Serving the fries alongside a crunchy, vinegar-based slaw adds brightness and acidity.
Pesto: A dollop of pesto can add herbal notes and a burst of freshness.
Turkey Burger: Pairing the fries with a juicy turkey burger creates a satisfying meal; the richness of the burger and the crispiness of the fries work well together.
beverage pairings
Wine Pairings
Chardonnay: A buttery Chardonnay would be great here, as its richness amplifies the buttery flavor while pairing nicely with the earthiness of the rutabaga. Look for notes of soft oak and vanilla.
Sauvignon Blanc: A zesty Sauvignon Blanc offers bright acidity and herbal flavors, which can contrast well with the warm, buttery fries, keeping it all refreshing. Go for one with citrus and green apple notes.
Pinot Grigio: This lighter white wine is crisp and clean, making it an excellent match for the fluffy, crispy nature of the fries.
Other Alcohol Pairings
Pale Ale: A fresh, hoppy pale ale has a good balance of malt sweetness and a bit of bitterness, which can nicely counter the buttery flavor of the fries.
Vodka Soda: Opt for a vodka soda if you're looking for something simple. It's light and refreshing, which pairs well with these fries.
Dry Martini: A classic dry martini will do well, blending with the savory flavors. Look for one that is well-crafted with a touch of herbal notes.
Non-Alcoholic Pairings
Sparkling Water: The bubbles in sparkling water can be refreshing and crisp, balancing with the buttery flavor without any sweet distractions.
Herbal Iced Tea: A refreshing herbal iced tea can add a subtle layer of flavor to the meal. Look for teas with hints of mint or chamomile to maintain focus on the fries.
Coconut Water: It's hydrating and has a light sweetness to it, complementing the earthy rutabaga without overwhelming the flavor.
nutrition data
114 calories, 7 grams fat, 12 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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reviews & comments
Don't think we have rutabagas in Thailand. What could be substituted?
We have other non-potato "fries" recipes on the site. This one is specifically using rutabagas for a low carb option.
July 31, 2014
Would like to figure out how to make these more crisp because I loved the flavor but really would like them closer to real french fries.
I do like rutabagas, and we planted them quite often when we were gardening. This sounds very good. I haven't tried it yet, but will get some next time I go shopping.
June 2, 2013
If you are a French fry aficionado these low carb fries aren't going to fool you. However, if you are looking for something low carb to take the place of French fries, well, then you are in for a treat! The texture is softer than "real" fries but very palatable. You can add any seasonings you wish (chili powder, garlic salt, etc) to change them up a bit. We really liked these!