Brazil Nut Free Ginger Rutabaga Hash
Earthy rutabaga, golden-seared and tender, meets savory ground turkey in a one-skillet hash that's warming, satisfying, and genuinely weeknight-friendly. Fresh ginger and turmeric give every bite a bright, aromatic kick, while coconut aminos and a splash of apple cider vinegar tie the whole thing together with a subtle depth that keeps you going back for more. The ingredient list is refreshingly straightforward ā whole vegetables, ground spices, and pantry staples ā so there's no need to scrutinize labels for hidden tree nut derivatives or cross-contamination risks. Coconut oil does double duty here, first getting the rutabaga beautifully caramelized, then carrying the aromatics to fragrant perfection before the turkey goes in. Everything comes together in a single large skillet, which means less cleanup and more time enjoying a bowl topped with fresh scallions and a handful of parsley. It's the kind of hearty, nourishing meal that feels indulgent without being fussy ā equally at home for a lazy Sunday brunch or a quick dinner any night of the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!