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Rutabaga sautéed in coconut oil is the new French fry

Posted by on Jun 14, 2012 in Dinner, Lunch, Recipes | No Comments

rutabaga french fries

There, I said it.

The other night, I decided that I needed a break from my schoolbooks. With a lone rutabaga in the fridge, I decided to whip up a healthy delicious take on French fries. It took five minutes, and the resulting snack was wonderful; I was able to continue my studies while eating something resembling French fries. All was good!

Rutabagas are basically a cross between a turnip and wild cabbage. When rutabagas are cooked, they develop a little caramelized sweetness, while still retaining a slightly bitter bite. Rutabagas grow well in Northern climates and came to be a popular crop in Scandinavia, especially Sweden (earning them the nickname: “Swedes”).

They’re healthy and delicious. Rutabagas are high in beta carotene (precursor to vitamin A, which is food for your eyes) and potassium (which helps your muscles and nerves function properly, lower blood pressure and maintain electrolyte balance). And although they’re starchy, rutabagas won’t spike your blood sugar as much as a white potato will.

A note on cooking with oil…

If you cook food in oil, coconut oil is your best bet. Since coconut oil a saturated fat, it’s more stable at higher heats. But because it’s a medium chain fatty acid, it requires fewer enzymes for digestion, meaning that it will put less of a burden your liver and gallbladder (our livers work so hard for us, give them a break!). Coconut oil contains antioxidants and is blood sugar and thyroid balancing. And what else? It’s freaking delicious. My favourite part about cooking with coconut oil is licking the spoon. It makes me happy.

Anyhoo, here’s the recipe for a delicious and health giving French fry substitute that you can cook up in five minutes.

Rutabaga French fries

1 rutabaga, cut into strips resembling French fries
1-2 tbsp coconut oil
Salt, pepper and something spicy to taste

In a frying pan, heat the oil over medium heat. Toss in the rutabaga pieces, flipping and moving them around until they’re evenly browned. Assemble on a plate and sprinkle with salt, pepper and an optional dash of spicy spice.

Serves two lucky people as a side dish.

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