Rutabaga Fries

by

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.

Ingredients

  • 3-4 Rutabagas
  • Ghee or expeller-pressed coconut oil
  • Salt

Directions

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.

Julie Matthews is a Certified Nutrition Consultant and Educator, globally respected nutrition expert, published researcher, and accomplished author. Her guidance is backed by over twenty years of clinical experience and scientific research with complex neurological and physiological needs; particularly autism, ADHD, and related disorders. Julie is the award winning author of Nourishing Hope for Autism and also the founder of BioIndividualNutrition.com. Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.

1 Comment

  1. Hi
    Could you please help.
    I am at a stage where I’m hyper allergic to esp glutamate, the net is very confusing, lots of contradictive food lists.
    What is your opinion on organic olive oil, coconut oil, the greens of spring onions and leeks.
    If you have a food list , sorry,
    With regards Shanti

    Reply

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