Low Histamine Coconut Cream Rutabaga Hash
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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
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe uses only a very small amount of true ceylon cinnamon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- 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)
Ingredient noteSmall amounts of the onion family are often well-tolerated on a low histamine diet. This recipe only uses about 3/4 teaspoon per serving. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
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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