Rutabaga Fries

January 7, 2021 Categories: AIP, Egg-Free, Elimination, GFCFSF (for Gluten-free Casein-Free Soy-free), Low FODMAPS, Low Oxalate, Low SAG, Low Salicylate, Nut-Free, Nutrition News, Paleo, SCD/GAPS by Comments Off on Rutabaga Fries

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.

Hi, I’m Julie Matthews, a Certified Nutrition Consultant, Author, and Published Researcher. I teach parents and practitioners that children with autism, ADHD, and related disorders can improve and heal, and that there’s hope for their children. Then I educate and empower them to make strategic dietary changes that positively affect children’s health, which in turn helps their learning and behavior. With 18 years of experience and my unique range of knowledge, from nutrition research and clinical experience to cooking in the kitchen for my own family, I’ve created a much-needed community for parents and practitioners looking to help children with autism live happy, healthy lives. Join us.

Join the Nourishing Hope email list to get the latest news, articles, tips, recipes, and FREE access to my 12 Nutrition Steps to Better Health, Learning, and Behavior
 

Comments are closed.