För recept på svenska, klicka här: Ugnsbakade kålrots-pommes frites med tahini-yoghurtsås
Rutabaga, the forgotten root veggie superstar! Did you know rutabaga (or Swede, as it’s also – very fittingly – called) originated as a cross between turnip and cabbage? While more turnip-like looks-wise, if you close your eyes and only focus on the flavor, there’s definitely a subtle hint of regular cabbage coming through, which is so cool. Sometimes though, we have a bit of a hard time coming up with what to make with it, but that problem has been forever solved now – because these fries are downright amazing. The flavor is divine, the consistency the perfect combination between soft and crispy and the change of pace from potatoes indeed very welcome. Spreading the fries out in one layer and making sure to flip them all individually might seem like a big old hassle, but it really only takes a few extra minutes and once you’re seated for dinner, it’ll be well worth the effort. Good luck!
Serves 4 as a side
1 head of rutabaga (~1 kg), peeled and cut into 1.5 x 1.5 cm spears
1 tbsp potato starch
2 tbsp olive oil
1 1/2 tbsp dried thyme
1 tsp salt
1/2 tsp smoked paprika
1 1/2 tbsp tahini
1 1/2 dl yogurt of your choice
2 tbsp fresh or frozen finely chopped parsley
1/2 tsp salt
1/4 tsp maple syrup
1 tsp lemon juice
- Set the oven to 225ºC. In a large bowl, toss the rutabaga spears with the potato starch. Then, drizzle in the olive oil and toss again to coat. Add in all the spices/herbs and toss a final time. Arrange the spears in a single layer on a parchment covered baking sheet (creating 3-4 rows across is by far the easiest method when it comes to flipping). Bake in the oven for 15 min, and then flip each one over using tongs or a fork. Place back in the oven for another 15 min, or until soft.
- In the meantime, whisk together the sauce ingredients in a bowl. Keep in the fridge.
- Serve the fries hot from the oven with a drizzle of sauce on top.