Rutabaga Fries with Balsamic Aioli

Rutabagas are a great alternative for those looking for a low-carb-friendly fry, or who are following a nightshade free diet, which has loads of benefits for certain autoimmune diseases. They are similar to the flavour profile of a potato, but with a more complex and slightly sweeter taste. As for the balsamic aioli, it packs a punch! For a slightly milder alternative, swap the mayo for sour cream. 

INGREDIENTS

• 2-3 large rutabagas 
• 1 tsp. sea salt 
• 1/2 tsp. black pepper
• 1/3 c. mayo
• 1.5 tsp. balsamic glaze
• 1 tsp. balsamic vinegar
• 1.5 tsp. garlic powder
• 1 tsp. Dijon mustard
• 1/2 tsp. maple syrup
• olive oil to coat fries

INSTRUCTIONS

Preheat oven to 415°F and line a cookie tray with parchment paper. Skin the rutabagas then slice them into half-inch wide fries. Coat the fries in olive oil, then add the sea salt, a tsp. of the garlic powder and most of the black paper, saving a pinch for the aioli. Once the spices are evenly coated and fully oiled, spread the rutabagas out on the baking sheet so that all of them are flat on the tray. Bake for 45 minutes to an hour, flipping them every 20 minutes. 

While the fries are baking, prepare the aioli by mixing the mayo, balsamic glaze, vinegar, Dijon mustard, maple syrup and the remainder of garlic powder and black pepper in a small bowl. The aioli is enough for at least two servings and keeps well in the fridge.