This is a great recipe because it’s compatible with so many diets.
To make it low salicylate or SAG, use ghee or sunflower oil.
For 100% dairy-free, avoid ghee.
For keto, eat sparingly.
- 3-4 Rutabagas
- Ghee or expeller-pressed coconut oil
Preheat oven to 425 degrees.
Peel rutabagas, slice off top end where the greens attach. Slice into fries.
Melt ghee or coconut oil in a pan and toss raw rutabaga fries in oil until they are coated. Spread out into a single layer on a baking sheet. Sprinkle salt on fries (or any other seasoning you’d like, Primal Palate’s Meat and Potatoes spice blend is perfect on these fries, but if you need to be to low phenol stick with just salt).
Bake at 425 degrees for 35-45 minutes, turning fries occasionally for even browning.