Swede fries

The rutabaga, swede, or neep is a root vegetable that originated as a cross between the cabbage and the turnip. They have always been on the vegetables I wasn’t sure what to do with other than grating them up with other vegetables for a soup.

Then I discovered these fries.

Swedes have less than half the carbs of potatoes and are a nice change from the usual.

Serves 4

Ingredients:

• 2 swedes (peeled, and sliced medium)
• 2 tbsp olive oil
• 1/2 tbsp lemon juice
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 4 cloves of garlic (minced)
• 4 sprigs of fresh rosemary

Method:

Wash and peel rutabagas, then cut into chip-sized pieces.

Preheat oven to 200 C and line a baking tray with baking paper.

In a large bowl, toss the chopped swede, minced garlic, olive oil, lemon juice, rosemary, salt, and pepper.

Mix together using your hands under the fries are lightly coated.

Bake for 35-40 minutes, removing once or twice to stir the fries around on baking sheet.