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Pan-fried rutabaga

From Farm Where Life is Good

<p>Try the winter roots with a different seasoning twist. Complex and full-flavored sidedish.</p>
Source: Adapted From: (Entered by Lara Rasmussen Anderson)
Serves: 3-4

2 lb rutabaga, peeled, sliced into 1/4x2" pieces
3 Tbsp peanut oil
2 Tbsp yellow mustard seeds
2 tsp fresh ginger root, grated/zested
1/2 cup green onions or leeks, minced
course salt and ground pepper to taste

Step by Step Instructions
  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. Reduce heat to low and stir in salt and pepper and the green onions/leeks until wilted. Serve hot.