Preheat oven to 425℉.
Start by peeling your rutabaga.
Cut a small slice off of either the top or bottom (root or stem end) to create a flat edge.
Steady your rutabaga on its flat edge on the cutting board.
Using a large, sharp knife, cut the rutabaga in half.
Lay the two halves on the cutting board flat side down.
Cut each of the halves into about ½ inch slices. (The first joint of your index finger to the tip is about 1 inch!)
Then lay those half-moon shaped slices flat and cut into ½ inch strips. Your rutabaga pieces should now look fry shaped.
Mince garlic using a garlic press or knife. (Omit for low FODMAP, replace with finely chopped chives.)
Remove rosemary leaves from the woody stem. (Omit for low salicylate.)
Finely chop rosemary and parsley.
In a large bowl, add your rutabaga, garlic (or chives), rosemary, parsley, and salt and toss with the oil of your choice listed above (avocado, ghee, or tallow).
Spread the rutabaga fries evenly in a single layer on a baking sheet lined with parchment paper or a silicone mat. This makes cleaning up easier, but it is optional.
Bake for about 40 minutes until the fries are tender. Toss fries at least once, but preferably twice during this cooking time. All ovens are different so keep an eye on yours to make sure they don’t burn!
Remove from oven and sprinkle with more salt if desired.
Cool slightly before eating. (They are really hot right out of the oven!)
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