In today's LETTER OF THE DAY, C.L. writes:
"It might interest you to know that one of the local schools serves rutabaga french fries, and that they are the favorite dish in the school cafeteria, much preferred over french fried potatoes. They have a slightly sweeter taste.
"I bake them in an aluminum pie plate, after cutting them to about the same size as normal french fries and spraying them liberally with olive -oil flavored non-stick cooking spray. I cover the plate with aluminum foil, up the temperature to about 400(toaster oven) and check to see if they are baking soft. They do not seem to crisp, no matter what the cooking method; I have tried micro-waving and pan-frying. each of these methods results in burning; baking is the best answer.
"The results are delicious with no salt or pepper required."