Earthy rutabaga takes center stage here, crisped in coconut oil until golden and caramelized before getting tossed with savory ground turkey and a bold lineup of aromatics. Fresh ginger, turmeric, and garlic build a warm, fragrant base that makes the whole kitchen smell incredible, while coconut aminos and a splash of apple cider vinegar tie everything together with a subtle depth you won't expect from a simple skillet meal. The rutabaga itself is the real surprise — it gets tender on the inside and beautifully browned on the outside, holding its own against all that seasoning. This dish is naturally free from celery and celery-derived ingredients, so there's no need to scrutinize labels or swap anything out — just cook and enjoy. Scallions and fresh parsley scattered over the top at the end add a bright, fresh finish that lifts the whole dish. It comes together in one pan, which means less cleanup and more time actually sitting down to eat.
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 →4 servings
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 8–10 minutes, stirring every 2–3 minutes, until the rutabaga is tender when pierced with a fork and golden on most sides. Transfer to a plate and set aside.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
