·4-5 rutabagas, peeled
·2 tablespoons olive oil
·½ lemon, juiced
·½ teaspoon salt
·½ teaspoon black pepper
·4 cloves of garlic, minced
·4 sprigs of fresh rosemary
Chipotle Dip
·4 tablespoons mayonnaise
·1/2 lemon, juiced
·½ teaspoon chipotle
·½ teaspoon chili powder
·¼ teaspoon salt
Cut rutabagas into french fry-sized pieces. Preheat oven to 425º and line a baking sheet with parchment paper. In a large bowl, toss chopped rutabaga, minced garlic, olive oil, lemon juice, rosemary, salt and pepper. Mix together until fries are coated. Bake for 35-40 minutes, stirring halfway through to evenly bake. To make the Chipotle Dip, combine the ingredients in a small bowl and mix with a spoon. Enjoy!
The vegetables are so fresh and keep so much longer than those bought at the supermarket. It's all delicious but some of our favourites are the lettuce mix, spinach and the peppers and courgettes. As for the tomatoes they are so sweet.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
