Rosemary Rutabaga Fries
A SIBO-safe take on a popular dish.
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
Preheat oven to 375 degrees.
Cut rutabaga into ¼ inch spears.
In a large mixing bowl toss the spears with olive oil, rosemary, sea salt and pepper until evenly coated.
Spread evenly onto a baking sheet and bake for 30 minutes, flipping halfway through. Cook longer for a crispier texture.
While the fries cook, mix mayonnaise, lemon and rosemary until thoroughly mixed.
Remove fries from the oven, sprinkle with sea salt and enjoy with aioli!
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.