Hazelnut Free Ginger Rutabaga Hash
Earthy rutabaga, fragrant fresh ginger, and golden-seared ground turkey come together in a one-skillet hash that's hearty enough for dinner but easy enough for a weeknight. The rutabaga gets a proper sear in coconut oil first, building those caramelized edges before the rest of the ingredients join the party ā that step alone makes the whole dish. Layers of turmeric, both fresh and ground ginger, garlic, and a splash of coconut aminos give it a warm, savory depth that tastes far more complex than the ingredient list suggests. A finishing hit of apple cider vinegar brightens everything up and keeps it from feeling heavy. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects ā every ingredient is straightforward, with no sauces or seasonings that tend to hide unwanted additions. Scallions and fresh parsley scattered on top add a pop of color and a little freshness right before serving. It's the kind of dish that comes together in a single pan and disappears just as fast.
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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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