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Flash in the Pan: Almond-Crusted Root Vegetable “Fries”

[Sometimes, you just want to eat something now.  I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]


[Rutabaga “fries”–who’d have ever thought?]

I hadn’t intended to post another Flash in the Pan so soon after the chia pudding a while ago, but it’s been that kind of week over here at the DDD household. . . and all I’ve had time for are lightning-quick recipes.

No matter; these oven fries have quickly become a new little obsession.  They’re a simple, speedy way to spruce up your more conventional oven fries, and a convenient means to use root veggies that you might not normally consider eating (to wit, rutabaga–in fact, this is the only way I’ve ever had that vegetable and actually liked it!).  And with the crazy Canadian weather still throwing a few final chilly rainstorms our way, these are a great comfort food.


[Parsnip fries–they’ll make you a fan of parsnips!]

You can use pretty much any root vegetables you fancy here, or mix up several in one batch for a tasty, higher-protein side dish.


[Sweet Potato fries–a classic!]

So far, we’ve had these with rutabaga, parsnips, and sweet potatoes, but I can envision all kinds of variations:  regular spuds would be a perfect foil for a spicy, almondy crust; or how about your favorite squash, cut into fries?  You could even bake up some cauliflower florets this way.

I’ll be back next time with a “real” recipe for some yummy burgers. . . AND an exciting book giveaway!

Mum, we’d be happy eating pretty much any variation of these. . . or how about just giving us some of that almond butter coating?”



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