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Crisp Rutabaga Fries and Two Dips

Servings 4

Ingredients

Rutabaga fries

  • 1 lb rutabaga
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp chili powder
  • 1 Tbsp finely chopped fresh dill or Italian parsley optional

Tomato chipotle sauce

  • 1/3 cup full-fat plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tsp chipotle pepper in sauce
  • 1 Tbsp tomato ketchup (more to taste, if preferred)
  • 1 garlic clove peeled, crushed, and minced
  • 1 tsp maple syrup
  • Lime juice optional

Creamy dill sauce with cumin and lime

  • 1/2 cup full-fat plain Greek yogurt
  • 1 garlic clove peeled, smashed, and minced
  • 1 Tbsp finely chopped fresh dill
  • 2 tsp lime juice
  • 1/2 tsp ground cumin

Instructions

  • Preheat oven to 400 F.
  • Using potato peeler or paring knife, peel rutabaga. Cut into 1/3 x 3 inch fries. Place in bowl and drizzle with oil and chili powder. Toss together to lightly coat.
  • Line baking sheet with parchment paper and arrange fries on top in a single layer. Bake in center of preheated oven for 30 to 40 minutes, flipping and stirring fries a couple of times during baking. Fries should be golden brown and firm on the outside and soft in the center. Add some salt and pepper, to taste, if you wish.
  • In mini blender, combine tomato chipotle sauce ingredients. Whirl until smooth. Add pinch of salt and splash of lime juice for some zesty brightness if you wish. Transfer to bowl and set aside.
  • In small bowl, combine creamy dill sauce ingredients. Stir together to blend. Add more seasonings to taste, if desired. Set aside.
  • When fries are done, transfer to small platter. Sprinkle with chopped herbs and serve with sauces for dipping on the side. Rutabaga fries are delicious served as a side dish with any main course.

Notes

Per serving: 148 calories; 5 g protein; 9 g fat (2 g sat. fat); 13 g total carbohydrates (7 g sugar, 2 g fiber); 149 mg sodium