Rutabaga
Rutabaga Chips
Posted by Carole Koch
Deep-fry 1/8-inch thick rutabaga slices in vegetable oil until golden brown. Drain on paper towels. Sprinkle with salt and pepper or seasoning of choice. Good for dipping!
From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
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