Rosemary Rutabaga Fries

Katie Compton Functional Medicine Nutrition Bend Oregon
[multiple-author]

Rosemary Rutabaga Fries

A SIBO-safe take on a popular dish. 

Course Appetizer, Dinner, Lunch, Side Dish, Snack
Cuisine American
Keyword Dairy Free, Gluten Free, Low FODMAP, SIBO Diet, SIBO Safe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people

Ingredients

Rosemary Rutabaga Fries:

  • 2 medium Rutabaga
  • 1 tbsp Olive Oil
  • 1 tsp Fresh Rosemary chopped
  • 1/4 tsp Sea Salt
  • 1/4 tsp black pepper

Lemon Rosemary Aioli:

  • 1/2 cup Mayonnaise free of spices, olive oil based preferred
  • 1 tbsp Fresh Rosemary chopped
  • 1/2 tbsp lemon juice

Instructions

  1. Preheat oven to 375 degrees. 

  2. Cut rutabaga into ¼ inch spears. 

  3. In a large mixing bowl toss the spears with olive oil, rosemary, sea salt and pepper until evenly coated. 

  4. Spread evenly onto a baking sheet and bake for 30 minutes, flipping halfway through. Cook longer for a crispier texture. 

  5. While the fries cook, mix mayonnaise, lemon and rosemary until thoroughly mixed. 

  6. Remove fries from the oven, sprinkle with sea salt and enjoy with aioli! 

Recipe Notes

If you do not like mayonnaise, garlic-free mustard is also a great choice of condiment for these fries. Garlic and onion-free ketchup made without high-fructose corn syrup may also be well tolerated by SIBO patients in moderation.