Using up more of our veg box, it’s rutabaga fries time! I really love roasted root vegetables, especially the sweet rutabaga, which is a cross between a turnip and a cabbage and called swede in the UK. They are even more fun when you cut them like fries. These are a great low-carb option over potatoes, if you’re into that
Ingredients: Serves 4
3 small to medium rutabagas
2 tablespoons olive oil
4 tablespoons freshly grated parmesan
1 tablespoon chopped fresh parsley
1 tablespoon butter, cut into cubes
2 cloves garlic, sliced
Heat the oven to 450°F. Peel and cut rutabagas into fries.
Put rutabagas onto a shallow roasting tray with olive oil, parmesan, and parsley. Season with salt and pepper and toss well. Top with cubes of butter and garlic.
Roast for 30-35 minutes, turning halfway through cooking, until crispy and dark golden brown. They are excellent with anything you would eat regular potato fries with, like a cheeseburger and a big green salad.