Swede (Rutabaga) Chips & Guacamole
  • 1 large swede or Rutabagapeeled and cut into chips, approx 750g/1lb 10oz
  • 1tbsp coconut oil
  • 50g nutritional yeast
  • 1tbsp rosemary leaves
  • 1knob butter
  • 2 garlic clovespeeled
  • 1 avocadochopped
  • 1 tomatosmall, finely chopped
  • 1 garlic clovecrushed
  • 2tbsp lime juice
  1. Heat oven to 220°C/fan 200°C/gas 7.
  2. Tip the swede, coconut oil, 40g of the Nutritional yeast and the rosemary leaves into a shallow roasting tin. Season and toss well, arranging in one layer.
  3. Sprinkle over the remaining Nutritional Yeast, dot with more coconut oil, then add the garlic cloves.
  4. Roast for 30-35 mins, turning halfway through cooking, until crisp and golden.
  5. For the avocado dip: Place avocado in a bowl. Using a fork, mash until almost smooth. Add tomato, garlic and lime juice. Stir to combine.