Honey Free Ginger Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this hearty skillet hash is exactly the kind of dish that changes minds. The root vegetable gets a proper sear in coconut oil until it's golden and fork-tender, then joins ground turkey that's been loaded up with fresh ginger, garlic, turmeric, and ground ginger for a seriously fragrant, warming base. A splash of apple cider vinegar and a hit of coconut aminos tie everything together with a savory, slightly tangy finish that feels complex without being complicated. Many store-bought sauces and condiments sneak in sweeteners you'd rather avoid, but every ingredient here is straightforward and easy to verify ā coconut aminos in particular is a great swap that brings depth without any added sweetness. The whole thing comes together in one skillet, which means less cleanup and more time enjoying a bowl topped with fresh scallions and a little parsley. It's the kind of satisfying weeknight meal that tastes like you put in way more effort than you actually did.
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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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