·4-5 rutabagas, peeled
·2 tablespoons olive oil
·½ lemon, juiced
·½ teaspoon salt
·½ teaspoon black pepper
·4 cloves of garlic, minced
·4 sprigs of fresh rosemary
Chipotle Dip
·4 tablespoons mayonnaise
·1/2 lemon, juiced
·½ teaspoon chipotle
·½ teaspoon chili powder
·¼ teaspoon salt
Cut rutabagas into french fry-sized pieces. 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 until fries are coated. Bake for 35-40 minutes, stirring halfway through to evenly bake. To make the Chipotle Dip, combine the ingredients in a small bowl and mix with a spoon. Enjoy!
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
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