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Rutabaga Fries with Greens and Pea Pesto
Serves 6
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. Once baked, it has a beautiful golden colour. Coupled with our pesto dipping sauce, it’s as eye-catching as it is tasty. But more importantly, rutabaga is an essential member of the brassica family of vegetables and contains essential vitamins and nutrients noted for combatting cancer.
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Ingredients
Fries
- 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
Chopped greens and pea pesto
- 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
Nutrition
Per serving:
- calories 285
- protein 6g
-
fat
19g
- saturated fat 2g
- trans fat 0g
-
carbohydrates
28g
- sugars 16g
- fibre 8g
- sodium 150mg
