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."
6 comments:
Tried this unusual recipe and really liked it, but I have to disagree about the salt. It needs some, though be sure not to overdo it.
Q.R. asks: "How can this blog be both "new" and "improved," as you claim on the ARSI homepage?"
Good point, Q.R. I'll check with Obie MacAroon III when he returns from the Amazon rainforest.
Does this dish need to be made the day it is to be served or can it be made a few days earlier, refrigeerated, then warmed up and served?
Does this dish need to be prepared the day it is served or can it be made a few days in advance, refrigerated and then warmed up before serving?
Experts disagree on this point, but in my experience it's better when it's served right after cooking--the same day. It's still tasty later, but not quite as wonderful.
Experts disagree on this point, but in my experience it's better when it's served right after cooking--the same day. It's still tasty later, but not quite as wonderful.
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