Artificial Food Coloring Free Ginger Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this savory, golden hash is exactly the kind of dish that changes minds. Ground turkey gets cooked down with fresh ginger, garlic, and turmeric until everything is fragrant and deeply satisfying, while the rutabaga brings a hearty, slightly sweet bite that holds up beautifully in the pan. Every single ingredient here is whole and unprocessed ā no sauces from a bottle, no seasoning packets, no shortcuts that sneak in unwanted additives. Coconut aminos and apple cider vinegar do the heavy lifting for depth and brightness, and both are naturally free of synthetic dyes that show up in so many conventional condiments. The technique is straightforward: get a good sear on the rutabaga first, build the aromatics, then bring it all together in one skillet. Finished with fresh scallions and a handful of parsley, it looks as vibrant as it tastes without a drop of artificial color in sight. This is the kind of weeknight dinner that proves eating clean doesn't have to mean eating boring.
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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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