These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
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: www.chow.com (Entered by Lara Rasmussen Anderson)
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
- 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.
- 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.
- 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.
Back to Recipe Listings
Click here to go back to the recipe listings