Easy, filling and delicious, serve this Asian-inspired dish over a bed of brown or white rice. You can substitute turnips for the rutabaga if you like.
- 2 Pounds rutabaga, peeled, quartered and sliced into 1/4 inch pieces
- 3 Tablespoons peanut oil
- 2 Tablespoons yellow mustard seeds
- 2 Teaspoons fresh ginger, grated
- 1/4 Cup spring or green onions, minced
- Coarse salt and freshly-ground pepper
1. In a large saucepan over high heat, bring salted water to a boil. Stir in rutabaga, cooking for about 5 minutes, or until just softened (test it with a knife.) Drain rutabaga and set aside.
2. In a large frying pan over medium heat, heat oil until shimmering. Stir in mustard seeds and ginger. Cook for about 1 minute, or until mustard seeds start to pop and ginger starts to lightly brown.
3. Stir in rutabaga and cook for an additional 6-8 minutes, or until crisp and lightly browned, occasionally tossing to coat. Take frying pan off the heat and stir in a little salt and pepper and the scallions. Serve hot.
Recipe Adapted From: Chow.com