Here's an exciting discovery made by A. E. Rutabaga makes great low phe French Fries! They're easy to make too.
Just peel a rutabaga with a potato peeler and then cut into fries. The Pampered Chef crinkle cut tool works very well for this.
Then just deep fry them in vegetable oil as you would potato fries. They cook much faster than potatoes - about 3-5 minutes. When they turn light brown with darker brown edges they're done.
Take out and drain on paper towels. Sprinkle with salt and serve with ketchup or your favorite dip for potato fries. They don't taste exactly like potato fries, but with salt and ketchup are very similar.
A. E.'s daughter taste tested and loved them. Best of all, they are much lower in phe than potato fries - only about 0.34 mg. phe per gram. (Potato fries are about 1.48 mg. phe per gram.)
Give them a try - you should be pleasantly surprised!