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Enjoy some vegan comfort food
Rutabaga Fries with Miso Mustard Sauce
Rutabaga fries with miso mustard sauce is one of those recipes that sounds like a complicated gourmet recipe but it's actually simple, quick and inexpensive to make. It's full of flavor but fat free.
Serves 3-4 as a snack or side dish.
Ingredients:
2 large rutabagas
2 TBS chickpea miso
1 1/2 tsp. stoneground mustard
Juice of 1/2 organic lemon
2 TBS water, or to taste
Sea salt
Large heavy cast iron or stainless steel frying pan (if cooking on stovetop)
Cookie sheet (if cooking in oven)
Parchment paper (if cooking in oven)
To make the rutabaga fries:
Wash the rutabagas and cut off the rough spots on the outer layer.
With a heavy sharp knife, cut the rutabaga into 1/4 inch thick rounds.
Cut the slices lengthwise to desired thickness.
To bake the rutabaga fries, preheat the oven to 425F (or 400 if your oven runs hot). Put a piece of parchment paper on the cookie sheet. Arrange the fries on the parchment paper and bake for 10-15 minutes, turning once after 6 minutes. Optionally, you can lightly coat them with sesame oil and sea salt before putting them in the oven but it's not necessary.
To pan fry, heat a dry cast iron or stainless steel frying pan on medium-low. Do not add oil. Add the rutabaga fries and a pinch of sea salt. Cook, stirring frequently, for 10-12 minutes or until they are soft but not mushy.
To make the miso mustard sauce:
Mix together the miso, mustard, lemon juice and water. For a thinner sauce, add a little more water.
That's it!
Enjoy.
Variation:
Cook the sliced rutabaga in a stainless steel pan or large pot as above, but after 7-10 minutes, turn the heat to low and add a splash of rice wine (mirin) and a few drops of soy sauce and gently cook a few minutes longer.
Note:
Eden brand rice wine (mirin) is vegan and so are all their vinegars and soy sauces.
Did you know?
Rutabagas are a cross between turnips and cabbage but taste like neither. They look similar to turnips, except that their skin is darker and rougher. Their flesh is yellowish and they are starchier than turnips with a sweeter, less sharp flavor.
