Rosemary Lemon Garlic Rutabaga Fries

by The Fitchen
Rosemary Lemon Garlic Rutabaga Fries

Ingredients

·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

Directions

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!

The fruits and vegetables are great, local, natural and without unnecessary plastics. The service as a whole is great and made with passion, as you can really tell from the eyes of James who made the delivery!

— Saira, Dulwich

Get started!

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.