AIP Friendly Coconut Cream Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this golden, skillet-cooked hash is exactly the kind of dish that changes minds. The cubes get a proper sear in coconut oil until deeply caramelized, then everything comes together with warming turmeric, Ceylon cinnamon, and fresh ginger — a spice lineup that's as fragrant as it is protocol-friendly. Full-fat coconut cream pulls it all into a luscious, slightly thickened sauce, while coconut aminos and a splash of apple cider vinegar add that savory-bright balance you'd normally get from ingredients that aren't an option here. Every single component is clean and intentional, so there's no need to scan labels or swap anything out. It serves four, making it a solid choice for a weeknight dinner or a batch-cook situation where you want something satisfying ready to go. Fresh parsley scattered over the top at the end keeps it bright and a little herbaceous. This is the kind of recipe that proves eating within tight parameters doesn't have to mean eating boringly.
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Learn more →Ingredients
4 servings
- 1 large rutabaga (about 1.5 lb), peeled and cut into ½-inch dice
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- ½ cup full-fat coconut cream
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ¾ tsp fine sea salt, plus more to taste
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the diced rutabaga in a single layer and cook undisturbed for 5–6 minutes, until the undersides are deep golden brown.
- 2
Stir the rutabaga and continue cooking, stirring every 2–3 minutes, for another 8–10 minutes, until the pieces are golden on most sides and a knife tip slides through the center with only slight resistance.
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