Rutabaga Fries with Greens and Pea Pesto - alive magazine

Name: Rutabaga Fries with Greens and Pea Pesto - alive magazine
Ingredients: 2 large rutabagas; 2 Tbsp (30 mL) extra-virgin olive oil or melted coconut oil; 1/2 tsp (2 mL) garlic powder; 1/2 tsp (2 mL) ground cumin; 1/2 tsp (2 mL) cayenne pepper; Chopped cilantro, optional; 3 cups (750 mL) chopped greens such as kale stems and leaves, carrot tops, and fresh parsley sprigs; 1/2 cup (125 mL) frozen peas, thawed; 1/4 cup (60 mL) nutritional yeast; 1/4 cup (60 mL) pine nuts; 2 large garlic cloves, peeled and chopped; 1 Tbsp (15 mL) lemon juice; 2 tsp (10 mL) blonde miso; 1/8 tsp (0.5 mL) freshly ground black pepper; Generous pinch crushed dried red pepper; 1/4 cup (60 mL) extra-virgin olive oil

www.alive.com

Give rutabaga a place in your french fry repertoire. It’s firm and holds its shape when baked, plus it provides a slightly sweet and savoury flavour.

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Ingredients

2 large rutabagas
2 Tbsp (30 mL) extra-virgin olive oil or melted coconut oil
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) cayenne pepper
Chopped cilantro, optional
3 cups (750 mL) chopped greens such as kale stems and leaves, carrot tops, and fresh parsley sprigs
1/2 cup (125 mL) frozen peas, thawed
1/4 cup (60 mL) nutritional yeast
1/4 cup (60 mL) pine nuts
2 large garlic cloves, peeled and chopped
1 Tbsp (15 mL) lemon juice
2 tsp (10 mL) blonde miso
1/8 tsp (0.5 mL) freshly ground black pepper
Generous pinch crushed dried red pepper
1/4 cup (60 mL) extra-virgin olive oil