Nitrate & Nitrite 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. Golden-edged cubes of the root vegetable get cooked until tender and caramelized, then tossed with ground turkey that's been seasoned with fresh ginger, turmeric, and garlic for a warm, deeply aromatic bite. Coconut aminos and a splash of apple cider vinegar tie everything together with a subtle savory tang that makes the whole pan sing. For anyone navigating processed-meat concerns, this recipe is a breath of fresh air ā ground turkey, fresh aromatics, and pantry staples are all you need, with zero cured or preserved ingredients in sight. The coconut aminos step in as a clean, flavor-forward alternative to conventional soy sauce, keeping the umami without any additives to second-guess. Everything comes together in a single skillet, which means less cleanup and more time enjoying a genuinely satisfying weeknight meal. Finish it with scallions and a handful of fresh parsley, and you've got a colorful, nourishing hash that looks as good as it tastes.
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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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