Preheat the oven to 375 degrees
I attacked the rutabaga with a peeler and removed the gross, waxy coating that was covering it.
I immediately noticed a familiar scent; it smelled strangely similar to a turnip. I could tell there would be a little bitterness just by its scent. You could also smell a spicy bite, almost like a radish. I must warn you that they are incredibly hard to cut! They are hard like a sweet potato and it was difficult to cut through it. Be very careful and try not to cut yourself!
I decided to cut them like steak fries. Try to keep them all around the same thickness so they cook in about the same amount of time. You wouldn't want some of them cooked and others still raw inside.
Once they are all cut, place them on a baking sheet and drizzle them with a little olive oil. Use your hands to toss them all in the oil and then sprinkle them liberally with kosher salt and pepper on both sides. Keep them in a single layer so they cook evenly.
Bake them in the oven for about 40-45 minutes. You will want to flip them once or twice during baking to make sure both sides crisp up.
They were *really* good! I am very happy that I tried them. I know there are lots of ways I could use the rutabaga in the future :)
I think next time I would cook them at a higher temperature and maybe use canola or vegetable oil to try and achieve a slightly crispier exterior.
I served them up with a horseradish dipping sauce. I just mixed a little horseradish sauce with sour cream, grated onion, a pinch of salt, pepper and garlic powder. Tasty!