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Ingredients
US|METRIC
4 SERVINGS
- 1 swede (rutabaga, large, 600g / 1.3 lb / 21.2 oz)
- 2 Tbsp. extra virgin coconut oil (or other cooking oil)
- 1/2 tsp. paprika
- ground black pepper (dash freshly)
- 1/2 tsp. salt (I use pink Himalayan)
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Reviews(3)
Susanne 6 years ago
Turned out better than expected! I used olive oil instead of coconut oil, and used garlic and rosemary besides some salt and pepper. Will make it again.
Christy S. 8 years ago
I wasn't sure about this. In fact, when I went to the store to buy the rutabaga, a woman stopped me and asked me how I prepare it. I laughed and told her this will be the first time I give it a whirl and told her where to find the recipe on Yummly.
I am happy to say that they were surprisingly very yummy! Mine burned a little bit, I think I'll have to adjust the temp on my oven. Although they were a little blackened, they were very tasty. I used the above recipe but substituted olive oil for coconut oil and took Howard's suggestion with a little rosemary.