Rutabagas are a cross between cabbage and turnips, but to me, are indistinguishable from turnips except in color. Julia Child says that French people almost never eat rutabagas. So, take that, Jacobins!

These fries were a thought I had while reading The Bob’s Burgers Burger Book: Real Recipes for Joke Burgers. There is a recipe for “Parsnip-vous Francais” burger that uses rosemary and sage as the seasoning for parsnip fries.

Rutabaga Fries

3 Rutabagas

Sprig of rosemary, diced

3 leaves of sage, diced

salt

pepper

olive oil

Peel the rutabagas and cut into french fry sizes. Toss, in a bowl with a tablespoon or so of olive oil, the rosemary and sage and a dash of salt and pepper. Cook, at 400 for 15 minutes, toss the fries, then cook for an additional ten or so minutes until they turn golden brown.