Rutabaga · butter · herbs
Sauté — medium-high
Boring root vegetables like rutabagas or turnips turned, literally, into a swingin’ side dish. Peel your raw veggie and take it for a spiralizer whirl. Melt some butter in a large non-stick pan and sauté the spirals—roodles? toodles?—over medium-high heat, stirring constantly for 5 minutes or so (depending upon how “al dente” you like them). Add more butter as needed to keep ‘em moist. Season with plenty of salt and pepper and sprinkle on some freshly chopped herbs. It’s a veggie revolution.
(When in doubt, add butter and/or salt.)
~9g net carbs per cup of raw rutabaga