BHA & BHT Free Ginger Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this savory, golden hash is exactly the kind of dish that changes that. Chunks of the root vegetable are pan-seared in coconut oil until deeply caramelized, then tossed with ground turkey, fresh ginger, turmeric, and coconut aminos for a bold, warming flavor that hits every note. The double hit of both fresh and ground ginger gives the whole skillet a lively, aromatic backbone that makes it feel anything but ordinary. For anyone navigating preservative-free eating, packaged convenience foods are often the first thing to go ā and this recipe is a genuinely satisfying replacement. Every ingredient here is whole and straightforward: fresh aromatics, a clean protein, and pantry staples with no hidden additives to second-guess. The apple cider vinegar and coconut aminos pull everything together with a bright, savory finish that tastes far more complex than the ingredient list suggests. It all comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. Finish it with sliced scallions and a handful of fresh parsley, and you've got a complete, colorful meal that's as easy to serve as it is to eat.
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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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