2 poundsrutabaga, 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)
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.