Red Meat Allergy Friendly Coconut Cream Rutabaga Hash
Total time45 min
Prep time15 min
Cook time30 min
4.7(18)
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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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