·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!
I simply love our family veg boxes from GWG. It's reassuring to know that their own grown produce is nurtured from seeds that are soil association approved and that they use only organic methods of growing.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
