Affairs of Living

Gluten-free, allergy-friendly, whole foods recipes

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Recommend Rutabaga Fries (gluten free, vegan, ACD) (Email)

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My aunt, uncle, and I made the trek back to Wisconsin this weekend to visit my parents and grandparents.  Tonight we got together for a big family dinner, all eight of us.  My dad grilled hamburgers, which were accompanied by a big greens salad, roasted potatoes, and rutabaga fries.  I introduced my parents to rutabaga fries last year and ever since they've become a regular staple at their dinners.  

Rutabaga, in my opinion, is one of the tastiest vegetables around, but is also misunderstood and underappreciated! First of all, a rutabaga is not a turnip.   Rutabagas are golden yellow with a purple top and are generally fairly large, like the size of a baseball to as large as a softball sometimes.  Turnips are most commonly white with a purple top (although there are heirloom scarlet turnips), and usually fairly small (ranging from golf ball to baseball-size).  Since rutabagas are often mistaken for other things, they get overlooked, and underused.  You can almost always count on them being in stock at the grocery store, because they aren't very popular. For those of us in the know this is great, because they are totally inexpensive.  Rutabagas are full of vitamin C and fiber, and have naturally antibacterial properties like all crucifers.  Rock on!  Plus, they are awesomely versatile. Rutabagas can be eaten raw or cooked.  Eaten raw, they are crisp and crunchy, with a slightly sweet, bity, cabbagey flavor.  Sometimes I eat them grated in salads, or just plain with bean dip. My mom used to grate them and put them in these huge sub sandwiches we ate on car trips when I was a kid. Cooked, they are earthy and awesome.  I love them in stews and soups and vegetable pies, and they are amazing roasted. 

But my favorite way to eat rutabaga? You guessed it: fries.


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