Rutabaga with Mustard and Scallions
The slightly bitter, largely underappreciated rutabaga takes on a new appeal when combined with fragrant ginger and toasted mustard seeds. This Asian-inspired side dish served with our Five-Spice Roasted Chicken would warm any winter evening.
This recipe was featured as part of our Cooking with Winter Ingredients photo gallery.
- Kosher salt
- 2 pounds rutabaga, peeled, quartered, and sliced 1/4 inch thick
- 3 tablespoons vegetable or peanut oil
- 2 tablespoons yellow mustard seeds
- 2 teaspoons freshly grated ginger (from about a 3-inch piece)
- 1/4 cup minced scallions (white and light green parts only)
1Bring a large saucepan of heavily salted water to a boil over high heat. Add the rutabaga and cook until it just gives way when pierced with a knife, about 5 minutes. Drain and set aside.
2Heat the oil in a large frying pan over medium heat until shimmering. Add the mustard seeds and ginger and cook until the ginger starts to brown and the mustard seeds begin to pop, about 1 minute.
3Add the reserved rutabaga and cook, tossing occasionally, until slightly browned and crisp, about 7 minutes. Remove from the heat, stir in the scallions, season with salt, and serve.
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