Friday, April 9, 2010
Rutabaga Chips (SCD Advanced, GFCF)
I'm really beginning to believe that if you don't like a particular vegetable, it's just because you simply have yet to have it prepared the right way. I would not have expected the rutabaga, a large homely lump, to make an outstanding chip. It has a great crunch with a hint of sweetness to it.
A rutabaga or two
Oil for frying
Salt to taste
Good knife, cutting board and a mandolin (or similar device) for slicing
Rutabagas have a waxy coat on them and they are tough buggers to cut. Cut the rutabaga in half, then cut off the waxy coating. I used a mandolin to slice them. First I used the very thin setting, which made thin strips that crinkled when fried. They were very crunchy and sweet, but if you are wanting to use them for dip you need them thicker.
Then I sliced some with the thicker setting. They were not as sweet (a hint of sweetness), but they were sturdy enough for dips.
Heat enough oil, in a deep pan or fry daddy, and drop in some of the chips. The trick is to watch them close, you want to get them out as soon as you see a hint of browning. They get too browned easily at this point. You may want to do a couple small trials before frying larger batches. They get crisper after they cool and can stay crisp up to three days.
Note for those on the SCD, Elaine warned to try these cautiously, they are very fibrous.