A classic of a burger and fries can become healthy with just a few changes. You can use bison or lean ground beef and for the fries …. Rutabaga fries. Never heard of a Rutabaga. No worries I didn’t either when I first tried them. It can also be sometimes labeled as a yellow turnip. It has a waxy outer layer than can be a yellowish color that blends to a purple color at the stem.
As provided by Cross-fit uncommon
Nutritional value for 100 g of Rutabagas vs. 100 g of sweet potatoes.
Calories – Rutabagas = 36 cals vs. Sweet Pot = 90 cals
Carbs – Rutabagas = 8 g vs Sweet Pot = 21 g
Protein – Rutabagas = 1 g vs Sweet Pot = 2 g
Fat – Rutabagas – 0 g vs Sweet Pot = 0 g
Directions: Cut 2-3 slices about 1″ thick of the Rutabaga. Using a peeler remove the outside skin.
That is it, you are done. I served with organic ketchup. These are a little crunchy on the outside and soft in the middle just like steak fries. I like these better than regular potatoes. If you are no a fan of any of the spices feel free to add or remove as you desire. I used a Bacon salt that I got from World Market the second time I made these and they were just as good, if not better.
Have you ever made fries using a veggie?
- 2-3 slices of Rutabaga ~ ½ tsp garlic salt ~ ½ tsp onion powder ~ ½ tsp cajun seasoning ~ 1 tbsp EVOO
- Directions: Cut 2-3 slices about 1" thick of the Rutabaga. Using a peeler remove the outside skin. Cut the slices into about ½" fry slices. Mix all ingredients in a bowl until evenly coated. Place on a cookie sheet leaving enough room so they don't touch. Bake at 400 degrees for 30 minutes, turning halfway through to prevent burning.
- That is it, you are done. I served with organic ketchup.