Rutabaga with Mustard and Scallions

Name: Rutabaga with Mustard and Scallions
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 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)

Rutabagas Thanksgiving Asian Dinner Party Dairy Free Healthy Vegan Vegetarian Side Dish Weeknight Dinner Winter Comfort Food Vegetables Easy

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4 servings Easy

Total: 20 mins

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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)

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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

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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.

by Kate Ramos

Instructions

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.