Macadamia Free Ginger Rutabaga Hash
Earthy rutabaga, golden-seared and tender, meets savory ground turkey in a one-skillet hash that's equal parts satisfying and unexpected. Fresh ginger and turmeric give the whole dish a warm, aromatic backbone, while coconut aminos and a splash of apple cider vinegar add just enough depth and brightness to keep every bite interesting. The rutabaga gets its own dedicated sear time in coconut oil, so it develops those caramelized edges before the rest of the ingredients join the party ā that step alone makes this dish worth making. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. Scallions and fresh parsley scattered over the top at the end add a pop of color and freshness that rounds out the whole bowl beautifully. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects ā no nut oils, no nut-based sauces, just clean, whole ingredients from start to finish. It's hearty enough to stand on its own and easy enough to pull off on a weeknight without breaking a sweat.
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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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