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Rosemary Lemon Garlic Rutabaga Fries

We’re all about alternative vegetable fries! Toss them with olive oil and salt and bake in the oven to crispy perfection. This recipe calls for rutabaga, which you can pick up from Saturday Downtown vendor Lester Williams, but feel free to experiment with other seasonal produce. We recommend sweet potatoes, turnips, and beets. Let us know your favorites!



  • 4-5 rutabagas [peeled, and sliced medium]
  • 2 tbsp. olive oil
  • 1/2 tbsp. lemon juice
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 4 cloves of garlic [minced]
  • 4 sprigs of fresh rosemary

Chipotle Dip

  • 4 tbsp. vegannaise or mayonnaise
  • 2 tbsp. lemon juice
  • 1/2 tsp. chipotle
  • 1/2 tsp. chili powder
  • 1/4 tsp. sea salt

Sriracha Ketchup Dip

  • 2 tbsp. ketchup
  • 2 tbsp. sriracha


Wash and peel rutabagas, then cut into french fry-sized pieces, about 1/4″ by 1/4″. Preheat oven to 425º and line a baking sheet with parchment paper.

In a large bowl, toss chopped rutabaga, minced garlic, olive oil, lemon juice, rosemary, salt, and pepper. Mix together using hands under the fries are lightly coated.

Bake for 35-40 minutes, removing once or twice to move around on baking sheet.

To make the sauces, combine the ingredients for each in a small bowl and mix using a spoon.


About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.