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.
- 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.