Rutabaga with Mustard and Scallions

Rutabaga with Mustard and Scallions
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  • ¼ cup minced scallions, white and light green parts only
  • 2 teaspoons freshly grated ginger (from a 3-inch piece)
  • 2 tablespoons yellow mustard seeds
  • 3 tablespoons vegetable or peanut oil
  • 2 pounds "rutabaga,": peeled, quartered, and sliced ¼-inch thick
  • Kosher salt

Bring 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. Heat the oil in a large frying pan over medium heat until shimmering. Add the mustard seeds and ginger and ...

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