Heat the oil in a skillet over medium heat. Add the diced rutabaga, stir to coat with oil and then sauté for about 4 minutes.
Cover and cook, stirring once or twice, until rutabagas are tender when pierced with a fork, about 15 minutes. If rutabaga begins to brown too quickly, turn heat down to medium low.
Uncover skillet and add the minced onion, minced red pepper, salt, pepper and smoky paprika. Stir to combine, then sauté for about 10 minutes.
Garnish with fresh minced chives or dill, and serve.
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