Rutabaga with Mustard and Scallions Recipe

• Kosher salt
• 2 pounds rutabaga, 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)

1. Bring a large saucepan of heavily salted water to a boil over high heat.
2. Add the rutabaga and cook until it just gives way when pierced with a knife, about 5 minutes.
3. Drain and set aside.
4. Heat the oil in a large frying pan over medium heat until shimmering.
5. Add the mustard seeds and ginger and cook until the ginger starts to brown and the mustard seeds begin to pop, about 1 minute.
6. Add the reserved rutabaga and cook, tossing occasionally, until slightly browned and crisp, about 7 minutes.
7. Remove from the heat, stir in the scallions, season with salt, and serve.

kosher salt, vegetable, yellow mustard seeds, ginger, scallions

Taken from www.chowhound.com/recipes/rutabaga-with-mustard-and-scallions-11398 (may not work)