PREVIOUS: Roasted Baby Carrots with Mustard-Herb Butter NEXT: Smoked Paprika and Rutabaga Bisque

Ingredients (6)

  • 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)
Nutritional Information
  • Calories192
  • Fat11.65g
  • Saturated fat1.84g
  • Trans fat
  • Carbs21.07g
  • Fiber5.78g
  • Sugar10.49g
  • Protein3.4g
  • Cholesterol
  • Sodium28.76mg
  • Nutritional Analysis per serving (4 servings) Powered by

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.

Instructions

  1. 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.
  2. 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.
  3. 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.
Load Comments

Recommended from Chowhound