Herb "Noodles"

Ingredients
1 medium rutabaga
6 tbsp water
2 tbsp olive oil
1 garlic clove, crushed
1 tbsp basil
1 tbsp oregano
1 tsp parsley
Himalayan salt, to tast
pepper, to taste (omit for AIP)


Directions

Using a Kitchen Aid veggie sheet cutter cut rutabaga into a long thin sheet. Then fold into stacks about 4 or 5 layers thick and then slice into thin noodle-like strips. (If you do not have a veggie sheet cutter you can peel the rutabaga with a vegetable peeler into long strips.) When "noodles" are cut, place them into a large pot with the water. Cover and slightly steam until the strips become tender. (You may need to add some additional water if rutabaga is still crunchy. When strips are tender crisp, remove from pot. Add olive oil, garlic, basil, oregano, and parsley. Saute until fragrant and then add rutabaga back to pot and stir to coat the noodles in the mixture. Serve immediately.

Delicious when served with Caprese Chicken