Always use organic when possible

Serves 8

INGREDIENTS

  • 1 1/2 lbs rutabagas, peeled, cut into matchstick
  • 1 lbs carrots, peeled, cut into matchstick
  • 1/3 cup butter, vegan options are available
  • 1/4 cup fresh lemon juice
  • 3 Tbsp raw honey
  • 1 tsp lemon peel, grated
  • 1/2 cup fresh chives, chopped

INSTRUCTIONS

  1. Slice rutabaga and carrots into matchstick-sized slices.
  2. Set aside.
  3. In a large pot over medium-high heat, boil salted water.
  4. Add rutabaga and boil for 120 -150 seconds.
  5. Add carrots.
  6. Cook until tender 5-6 minutes.
  7. Drain water.
  8. Set rutabaga and carrots aside.
  9. In the same pot over medium-high heat, add butter and melt.
  10. Add lemon juice, honey, and lemon peel.
  11. Allow to “bubble”.
  12. Add rutabaga and carrot sticks.
  13. Stir occasionally and allow to glaze.
  14. About 5-7 minutes.
  15. Add salt and pepper to taste.
  16. Remove from heat.
  17. Mix in fresh chives.
  18. Serve warm.
Delicious, Steak-Cut Rutabaga and Carrot Fries