Paraben Free Ginger Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this hearty skillet dish is proof it deserves a permanent spot in your weeknight rotation. Golden-seared rutabaga cubes get tossed with savory ground turkey, fragrant fresh ginger, turmeric, and a splash of coconut aminos for a deeply satisfying one-pan meal that hits every note ā warm, earthy, and just a little bright from the apple cider vinegar. Cooking everything in coconut oil keeps the ingredient list clean and straightforward, with no hidden additives or synthetic preservatives to worry about, which is exactly the kind of reassurance that matters when you're being mindful about what goes into your food. The double hit of fresh grated ginger and ground ginger gives the whole dish a gentle warmth that builds beautifully without overwhelming the other flavors. Finishing with sliced scallions and a handful of fresh parsley lifts everything and adds a pop of color straight from the skillet. It's the kind of recipe that looks and tastes like you put in serious effort, even though the process is genuinely simple and forgiving.
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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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