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Rutabaga with Mustard and Scallions

Rutabagas Thanksgiving Asian Dinner Party Dairy Free Healthy Vegan Vegetarian Side Dish Weeknight Dinner Winter Comfort Food Vegetables Easy
Rutabagas Thanksgiving Asian Dinner Party Dairy Free Healthy Vegan Vegetarian Side Dish Weeknight Dinner Winter Comfort Food Vegetables Easy
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Rutabaga with Mustard and Scallions
4 servings Easy
(0) Total:
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.

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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.
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