Artificial Flavors Free Ginger Rutabaga Hash
Rutabaga might not be the first vegetable you reach for, but once it hits a hot skillet with coconut oil, it caramelizes into something genuinely crave-worthy ā golden on the outside, tender all the way through. Ground turkey soaks up every bit of flavor from the fresh ginger, garlic, turmeric, and ground ginger, making each bite warm and deeply savory without relying on any packaged seasoning blends or flavor enhancers. That's the beauty of building a dish entirely from whole, recognizable ingredients ā nothing mysterious ends up on your plate. A splash of apple cider vinegar and coconut aminos at the end adds a bright, slightly tangy depth that ties everything together beautifully. Finished with scallions and a handful of fresh parsley, it's colorful, satisfying, and comes together in a single skillet. Whether you're cooking for a crowd or just meal-prepping for the week, this hash is the kind of honest, flavor-forward cooking that makes you wonder why you ever needed anything artificial in the first place.
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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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