Almond Free Ginger Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this savory hash is here to change that. The root vegetable gets pan-seared in coconut oil until golden and tender, then tossed with ground turkey, fresh ginger, turmeric, and coconut aminos for a deeply fragrant, satisfying one-skillet meal. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling heavy. The whole thing comes together with straightforward pantry staples ā no specialty ingredients, no hidden nut derivatives, and no cross-contamination concerns to stress over. It's naturally free of tree nuts by design, relying on coconut oil and coconut aminos for richness and umami rather than anything that could cause a problem. Finished with fresh scallions and a handful of parsley, it looks as good as it tastes straight from the skillet. Whether you're cooking for a crowd or just want a hearty weeknight dinner that punches well above its weight, this hash delivers every single time.
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Learn more āIngredients
4 servings
Hash
- 1 lb ground turkey
- 1 Ā½ lbs rutabaga (about 1 medium), peeled and cut into Ā½-inch dice
- 3 tbsp coconut oil, divided
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- 1 tsp salt, plus more to taste
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
For serving
- 4 scallions, thinly sliced
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp of the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the diced rutabaga in a single layer and cook, undisturbed, for 5 minutes, until the undersides are golden brown. Stir and continue cooking for another 8ā10 minutes, stirring every 2ā3 minutes, until the rutabaga is tender when pierced with a fork and golden on most sides. Transfer to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp coconut oil to the same skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
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