I don't have my IP sheet in front of me, but are rutabagas an "occasional vegetable"?

This was discussed on 3FC's before, but I don't remember which thread. They aren't listed as occasional, but Swede is and they are the eact same thing (2 different names).

They are a higher carb veggie, so if you feel like it is affecting your losses, then maybe treat them like an occasional veggie.

I chunked some up yesterday and put in the crock pot with celery, Dijon mustard, rosemary and a bit of chicken broth - low for 8 hours. YUM! Tasty like sweet potato and totally curbed by potato/carrot craving.

Ok, so WI today was exactly the same as last week. I am chalking it up to the 3 2 cup servings of rutabaga that I have had sine making the meal in the above post.

Can't figure out why 'rutabaga' is not restricted, but 'swede' is. I am erroring on the side of restricted since I had a not so positive experience this week.

I made these tonight and was amazed!!!

My DH, kids, and I LOVED these tonight at dinner! Wow! Who knew rutabagas could rock?!

I think it's like everything else...only in moderation. I made some rutabaga beef stew tonight, using the rutabaga instead of potatoes and carrots. It was a nice hearty stew, and though the calories were low, the carbs were not very good. So I'll not be eating them again for a while and I'm placing them on the occasional list for myself.

Rutabagas have become one of my favorite vegetables since I've been on IP.

I slice them and bake them in a single layer on a cookie sheet with evoo, salt, and pepper. Bake at 375 15 minutes, then flip them and bake another 10 minutes. YUM! I add more salt and pepper after flipping.

Lately I've been adding a little sliced zucchini, red and green pepper strips, and cauliflower. If I do that, I eat less rutabaga - or spread it out over two days. They are a little high in carbs, but they are a staple veggie of mine. I have one about every other (or every third) night.

I made these last night, they were great. I boiled mine for five minutes first, then I tossed with olive oil,garlic and onion powder, plus salt and pepper. I baked them for 30 minutes.

Made these tonight, YUM

If the other tips posted haven't worked to make your fries crispier, I have a few more. The first time I made them, I used the top oven shelf because I thought if heat rises, that would make them crispier... wrong! The top shelf traps the steam given off by the fries during cooking, and the result was soggy fries with dark brown bottoms. Next time I laid a stainless steel cooling rack on my baking sheet and put them on the bottom shelf (don't use a non-stick one because the finish could come off on your fries)... much better results. Because the heat gets at all sides and moisture evaporates from all sides, they were pretty crispy and not too dark on one side, and eliminated the need to turn them mid-way. I also increased the heat to 450F and baked for 30 minutes, but I've actually never checked to see if my (gas) oven keeps accurate temperature. And for those of you who are worried about the extra carbs in rutabagas, there are other veggies on the list that make good fries... I have been using white turnips... I don't think they taste as sweet as rutabagas and to me taste more like potato fries.

Thanks I'll try that....ok who am I kidding my DH will try that lol. I'm also going to pick up some white turnips and celery root after someone mentioned making chips out of them.

OMG! those sell for about $250! Where did you find such a deal? Is it still on?

I asked my coach about this and never heard back.
Re-inquiring.

These rutabaga fries sound wonderful. They're also great cooked like potatoes and mashed. I'm not on IP, but saw the rutabaga fries and wanted to read. If you are allowed milk and butter on one of the phases, they make a great mash as well.