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This is a hodge podge post. I don’t normally do that, but I have some fun things to share! They are, but in no particular order:

- A rutabega fries recipe
– How to visit Philadelphia and still enjoy a Philly cheesesteak
– A giveaway!


We’ll start with the GIVEAWAY. My sister is a photographer who works out in the Chicago area. The giveaway is actually for one of her works, which would come to you mounted on a photo board. All you have to do is take a two question survey (one of which is choosing which photo you would like to win!). I hope you all will consider doing this, it should only take a minute and it will really help my sister in determining how she should sell her artwork (paintings, photography, and other pieces). Here’s the survey link.


Now here’s the RECIPE!

Speaking of my sister, this is her recipe! It’s not anything fancy, she’ll be the first to admit, but once you taste the fries you’ll probably react similarly to how I did. Why on earth didn’t “I” think of this?!? But really, if you try them, you’ll find that they taste similar enough to french fries to feel like a guilty pleasure food, but at the same time – they are much better for you than potatoes!

Rutabega fries


2 medium to large rutabega (about 2 lbs)
3 tbs olive oil (or oil of choice)
3 tsp of your favorite seasoning blend (I used Buck’s Seasoning – don’t laugh, it’s good! And let’s be honest, I AM a country girl at heart ;))
pepper and salt to taste


Peel the rutabega. This can be some what tricky because they will typically come ‘waxed’ from the grocery store. I’m not actually sure why this is, but it does make peeling the root all the more important. You don’t want to be eating wax!

Next, I used my mandolin slicer to create 1/4 inch thick strips. In a large container (or ziploc bag), add the fries, oil, and seasoning. And shake! I used a large tupperware like container, put the lid on it, and shook it for about a minute.

Cover your baking sheet (I used two for this amount of fries) with aluminum foil and evenly distribute the fries. It was a this point that I added a light layer of salt and pepper, but you could probably add them when you’re doing the mixing as well (I just don’t like to take the chance that there will be clunks of salt anywhere :)).

Bake at 375 for 45 to 60 minutes, depending on your oven. 30 minutes into the baking I flipped them.

These were almost all gobbled up my The Boy and me in one meal! Maybe next time we’ll try and eat the slower :)


And just for fun… Here’s how I experienced a PHILLY CHEESESTEAK (from Pat’s. I’m not sure yet if I’m a supporter of Pat’s or Gino’s – I’ll need to also try Gino’s before I make any decisions :D) To the guys that want you to say ‘wit or wit-out’ to indicate whether you want onions, asking for a cheesesteak without the bun and without cheese really puzzled them. I thought that was the most fun part ;) My friends and I also watched them cook for a while, to make sure they weren’t using the same oil or equipment to make the buns and the steak. Lucky for me, they actually run a pretty clean operation. Anyway, here it is – in all it’s gluten and dairy free glory (‘wit’ onions and peppers)!

So next time you’re in Philadelphia, you can still be part of a tradition! Sans gluten and dairy :)


This recipe is linked to Sugar Free Sunday, Seasonal Sunday, Just Another Meatless Monday, Midnight Madness Meatless Monday, Mouthwatering Monday, Tempt My Tummy Tuesday, Tasty Tuesday, Tasty Tuesday Parade of Food, Tuesday at the Table, Slightly Indulgent Tuesday, Delicious Dishes, Real Food Wednesday, Pennywise Platter, Prairie Story Recipe Swap, Full Plate Thursday, and Fight Back Friday.

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9 Responses to Rutabega Fries, an adventure of Gluten/Dairy Free Philly Cheesesteak’s, & a Giveaway!

  1. Megan says:

    I love this idea!! They look so “real” too.

  2. Iris says:

    Mmm…I love rutabaga fries! Thanks for reminding me I have some rutabagas in the fridge I need to eat! Guess what I’m having with dinner…? :)

  3. Stephanie says:

    I don’t think I’ve ever had a rutabaga…this recipe looks like a good place to start! Those pictures were beautiful. It was hard to choose just one!

  4. angie says:

    rutabega is one of my moms favorite veggies and this is one we could sneak past the kids I believe come see me at and see what I shared

  5. Great idea with the fries! They look ‘real’LOL

  6. Vicky says:

    I also love rutabaga fries! Or swede in the UK! I found your post on Sugar Free Sunday, how funny we both put a similar recipe – mine was celeriac and carrots roasted with paprika! How strange that they wax swedes, I’ve never seen that here. Lovely post!

  7. Miz Helen says:

    Hi Aubre Sherie,
    Talented women must run in your family! Your sisters art work is very good, I really enjoyed viewing it and made my selection. Now for the Rutabega Fries, I have never had them, but they look delicious. I will have to give them a try sometime, who knows I might just become a fan of Rutabega Fries. Thank you so much for sharing with Full Plate Thursday, have a great week end and come back soon!

  8. Heidi says:

    So today I was remembering that as a kid my mother use to make us kids rice up for breakfast so I decided to google some rice for breakfast recipes and found your site. I loved it so much that I’ve now added it to my favorites. One thing however is and I’m not sure if your able to fix it – but your perfect popcorn link brings me to rutabaga fries instead, (which now I can’t wait to try) but no perfect popcorn link / recipe.

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