Seasoned and browned, this winter root veggie is quite tasty when cooked up into Rutabaga Home Fries with Parmesan Cheese.
Sturdy, humble rutabagas! As part of my quest to learn more about the root vegetables that are abundant in winter at local markets and from community farm shares, I grabbed a few rutabagas... but what to do with them was a mystery! It's not a veggie we ever had growing up, nor is it one I see filling the pages of the cooking magazines I read.
After buying my rutabagas, I did my research and learned that the rutabaga is a cruciferous vegetable in the cabbage family, perhaps a cross between turnip and cabbage. Sure enough, when I started to cut and peel my rutabagas there was a cabbagey aroma.
I wanted to find a way to prepare them that would entice my family to try them (they are my reluctant companions on the quest to get to know root veggies!) Though a rutabaga is certainly not a potato, something about the firm texture and pale color got me thinking about potato dishes—then suddenly I found myself dreaming of home fries!
Why you'll love this recipe
Cubed, tossed in oil, seasoned, and in the hot skillet, giving the rutabaga a combination of searing and browning gives them lots of savory flavor. A quick steaming makes the rutabagas tender, too.
This rutabaga fries recipe is a great way to use up your winter root veggie store of rutabagas, and to get more veggies on the plate! Serve them for breakfast, or alongside a meaty main for dinner. Yum!
🔪 How to make Rutabaga Home Fries With Parmesan Cheese
Step 1: Prepare the rutabaga
Peel the rutabaga, then slice it into one-inch cubes. Toss the cubes with oil and spices in a medium bowl.
Step 2: Fry the rutabaga
Spread the seasoned rutabaga cubes in a hot skillet, and fry them for about 10 minutes, turning frequently to brown on all sides.
Step 3: Steam and finish them
Cover the pan with some water inside to briefly steam the rutabaga 'til tender. Stir some grated Parmesan through the pieces, then put them in a serving bowl. Sprinkle a little more cheese over the top and enjoy.
Notes:
- I used small rutabagas that I found at a winter farmer's market, locally grown. They were much easy to handle than the enormous rutabagas that I've seen at the grocery store, so if you can get your hands on smaller ones I really recommend it.
My family didn't exactly come running when I called out, "Come here and try these rutabagas!" But they were good sports as always. When they did give them a whirl, they liked them! The sprinkle of Parmesan cheese over the dish certainly didn't hurt. No, Parmesan never hurt anyone.
The recipe for Rutabaga Home Fries with Parmesan Cheese is below, and here are more recipes you should clip!
💬 What do you think of these Rutabaga Home Fries? Tap the stars below and leave a comment to let me know!
Rutabaga Home Fries Topped With Parmesan Cheese
Ingredients
- 1½ pounds rutabagas, washed
- 3 tablespoons canola oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 2 tablespoons grated Parmesan Cheese
Instructions
- Cut off the ends of the rutabagas and use a vegetable peeler to peel away the skins. Slice the rutabagas into 1-inch cubes. (You will end up with about 4 cups of cubed rutabaga.)
- Put the cubed rutabaga into a medium bowl. Add in the canola oil, salt and pepper. Toss to coat the rutabagas thoroughly.
- Heat a 10-inch nonstick skillet over medium heat. Have ready a cover for this pan and ½ cup of water.
- Add in the prepared rutabagas to the pan and spread them into an even layer to cook. Every 2 or 3 minutes, as edges begin to brown stir through the rutabagas and then spread into an even layer again. Cook them this way for a total of 10 minutes.
- Add the ½ cup water to the pan and quickly cover. Steam the rutabagas for about 2 minutes or until they are fork-tender.
- Remove the cover and increase the heat slightly to help quickly cook away the water. After the water cooks away, spread the rutabagas to an even layer again and cook them for 5 minutes more: stir through every minute or two to help all the sides brown and the moisture to cook off.
- Remove the pan from the heat. Sprinkle half of the grated Parmesan over the home fries. Transfer them to a serving dish, and sprinkle the remaining Parmesan over the top. Serve the home fries while they're warm.
- Yields 4 ½-cup servings
Notes
- I used small rutabagas that I found at a winter farmer's market, locally grown. They were much easy to handle than the enormous rutabagas that I've seen at the grocery store, so if you can get your hands on smaller ones I really recommend it.
Nutrition
This post was originally published in January 2017.
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