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  • Baked Turnip Fries With a Cumin Aioli Dipping Sauce Posted August 7, 2012 | Tags: baked fries, baked paleo fries, paked turnip, Paleo Fries, paleo recipe, Rutabaga Fries, Rutabaga Paleo recipe, Rutabaga recipe, Tunip fries, turnip recipe

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    Baked Rutabaga Fries with Aioli Dipping Sauce

    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
    Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

    4 Comments

    • Baked Rutabaga Fries With a Cumin Aioli Dipping Sauce | Paleo Digest August 8, 2012 at 12:44 am

      […] Rutabaga Fries With a Cumin Aioli Dipping Sauce My Pure Pantry / Posted on: August 08, 2012My Pure Pantry – Edible harmony’s last week’s challenge was to try a new fruit or vegetable. […]

      Reply

    • Cumin Aioli « Edible Harmony Edible Harmony August 8, 2012 at 12:59 am

      […] made this to use as a dipping sauce for some rutabaga fries, and I finished all the fries and continued to dip celery in it. then i moved to slice cucumbers, […]

      Reply

    • Michelle Sparks August 11, 2012 at 5:07 pm

      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

      Reply

    • Celery Root Puree - Edible Harmony April 8, 2013 at 12:54 pm

      […] can use celery root to replace the cauliflower in my shepherds pie, no-potato salad  or make fries with […]

      Reply

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