Appetizer · Vegetarian

Baked Turnip Fries With a Cumin Aioli Dipping Sauce

Baked Rutabaga Fries with Aioli Dipping Sauce
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Edible harmony’s last week’s challenge was to try a new fruit or vegetable. Personally, I have been trying to incorporate new foods into my diet for quite sometime,therefore I didn’t even think to include myself in the challenge until the last day of the week. The only relatively “new” thing that I could find at the store was turnip. I had only eaten turnip once before about 2.5 years ago when I started giving Lilah (my now 3  yr old daughter) solid foods. I wanted her to get used to different tastes, so I peeled it, steamed it, pureed it and mixed it up with some coconut oil and turmeric. It tasted just like it sounds: blah!

I was convinced that I wasn’t going to like it, so I was tempted to do what I always do when something lacks flavor… I “baconize” it! Once in a while I like to make dishes that my vegetarian friends can enjoy as well and I have also gotten a couple of requests for some simple, bachelor-friendly recipes, so I opted to make some simple turnip fries instead with a flavorful dipping sauce. I was surprised with the results, I loved them!

Most people who follow a Paleo-type diet tend to replace their fries for sweet potato or yam fries, which I love as well but these tasted so much closer to the real thing. I am now going to start incorporating rutabaga in a lot of my dishes.

As far as the dipping sauce, Aioli is just a garlic mayonnaise, but adding some cumin to it gave it a very flavorful kick. The dip was a little bit on the spicy side, for a milder version use less garlic and less mustard powder.

Ingredients:

Turnips or Rutabaga
Melted Coconut oil or olive oil
Salt
Optional ingredients: Paprika and garlic powder

Preparation:

  • Preheat oven to 425
  • Peel and cut the turnip into fries-like shape
  • Rub all sides of the fries with the oil
  • Set onto a cookie sheet
  • Bake until they are slightly golden turning at least once ( mine took about 15 minutes)
  • Sprinkle some salt and desired spices

 

Ingredients for the Cumin Aioli:

2 garlic cloves
1 egg(room temperature)
2 tbsp of lemon juice
1 tsp of cumin
1/4 tsp of mustard seed powder
Salt to taste
1/2 cup of avocado oil or olive oil

Preparation:

  • In your blender on a medium-high power, whip the first 5 ingredients for a few seconds
  • While the blender is still in motion start pouring in the oil.
  • Stop when it thickens into a soft mayo consistency, do not continue to blend pass this point or it will liquefy again

4 thoughts on “Baked Turnip Fries With a Cumin Aioli Dipping Sauce

  1. I am a huge Rutabaga fan and these were so amazing! I didn’t even need a dipping sauce! Thank you for all the wonderful ideas!

    Michelle

    Like

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