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–+ servings

Rutabaga "Fries" with Hot Honey Ranch

These rutabaga fries are extra delicious, with a rich sear on the outsides that leave them soft and sliceable on the inside. The hot honey ranch is just a bonus, and one of my favorite easy plant-based sauces to make!
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 large rutabaga , about 1 1/2 pounds
  • Extra-virgin olive oil
  • Diamond Crystal kosher salt
  • 1/2 cup cashew cream (see notes) or plant-based plain yogurt
  • 2 tablespoons hot honey
  • 2 large garlic cloves
  • 1/2 teaspoon onion powder
  • 2 tablespoons chopped fresh dill, plus more for garnish
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon lemon zest, about the zest from 1/4 of a lemon
  • 2 tablespoons lemon juice, about 1/2 of a juicy lemon
  • Extra-virgin olive oil
  • Diamond Crystal kosher salt

Instructions 

  1. Set a rack to the center of the oven and preheat the oven to 425°F.
  2. Peel and slice the rutabaga into wedges, similar to steak-cut fries.
  3. Set a large sauté pan over medium heat. Add a few tablespoons of olive oil, just enough to coat the surface of the pan. In batches, cook the rutabaga until they are golden brown on each side, about 3-4 minutes per side. Season with salt as you go.
  4. When all the rutabaga is seared, nestle them back into the pan together (it's ok if some pieces overlap), and roast in the oven for 25-30 minutes, or until the rutabaga fries are a deep golden brown.
  5. While the rutabaga is roasting, prepare the ranch. In a medium bowl, whisk together the cashew cream and hot honey. Grate in the garlic cloves and add the onion powder, dill, parsley, lemon zest and lemon juice. Drizzle in the olive oil and season with a few generous pinches of salt. Taste, and add more salt and lemon juice as preferred. Set aside.
  6. When the rutabaga is out of the oven, scoop it onto a serving plate. Drizzle with the ranch and garnish with fresh dill.

Notes

To make cashew cream, soak 2/3 cup of raw cashew in hot water for at least 5 minutes. Drain the cashews and blend with 1/2 cup cool water. Let this sit to thicken.