Rutabaga fries

I have this rutabaga that is, quite literally, the size of my head.

So last night I took part of it to make rutabaga fries.

Root vegetables--parsnips, turnips, rutabagas--are just as good for making fries as their more well-known cousins, potatoes and sweet potatoes. In fact, you could slip any of those into a batch of potato fries and it would be hard to tell them apart. Parsnips, turnips and rutabagas taste like spicier, sweeter potatoes, so it's a good way to introduce them to kids.

Peel the rutabaga(s), cut into fry shapes, toss with a little olive oil, bake in a 375-degree oven until done all the way through. That's it. The same recipe holds true for turnips or parsnips or potatoes or whatever.

But try to avoid ketchup on these. I had them with a Sriracha aioli (Sriracha + mayo).