Swede (Rutabaga) Chips & Guacamole
large swede or Rutabaga
peeled and cut into chips, approx 750g/1lb 10oz
small, finely chopped
Heat oven to 220°C/fan 200°C/gas 7.
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.
Sprinkle over the remaining Nutritional Yeast, dot with more coconut oil, then add the garlic cloves.
Roast for 30-35 mins, turning halfway through cooking, until crisp and golden.
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.