11398 Rutabaga with Mustard and Scallions 20 mins 20 mins 4 servings Tue Jan 15 16:43:00 -0800 2008 Thu Feb 05 17:02:29 -0800 2009 Easy Asian CHOW http://www.chow.com/recipes/11398 Fri, 06 Feb 2009 01:02:29 GMT Toasted mustard seeds give this dish crunch Ginger and toasted mustard seeds make rutabaga pop. 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 story.

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  • Bring a medium pot of heavily salted water to a boil over high heat. Add rutabaga and cook until it just gives way when pierced with a knife, about 8 minutes. Drain and set aside.
  • Heat oil in a large frying pan over medium heat. When oil shimmers, add mustard seeds and ginger and cook until ginger starts to brown and mustard seeds begin to pop, about 30 seconds.
  • Add reserved rutabaga and cook undisturbed until rutabaga slices are slightly browned and crisp, about 3 minutes. Remove from heat, stir in scallions, season with salt, and serve.
    • ]]>     http://www.chow.com Kate Ramos 51 Side Dish 2 pounds rutabaga, peeled and cut into 1/2-inch-thick slices

    ]]>     3 tablespoons peanut oil

    ]]>     310 2 tablespoons yellow mustard seeds

    ]]>     75 2 teaspoons freshly grated ginger (from a 3-inch piece)

    ]]>     54 1/4 cup minced scallions

    ]]>     5931 kate ramos 1 chow 14048 winter ingredients 804 simple 435 vegetarian 332 vegan 497 asian 236 vegetable 1619 omnivore 1046 cold weather 10905 comforting 7306 weeknight 1605 dinner party 8548 no fuss 384 easy 10054 dairy free 14486 rutabaga