Pregnancy Friendly Ginger Rutabaga Hash
Rutabaga might not be the first vegetable that comes to mind when you're craving a satisfying skillet meal, but this hearty hash is genuinely worth getting excited about. Tender golden cubes of rutabaga get cooked alongside seasoned ground turkey, fragrant fresh ginger, and warming turmeric for a dish that's deeply savory and just a little bit bright. The combination of coconut aminos and apple cider vinegar adds a subtle tang that ties everything together without relying on anything you'd need to second-guess during pregnancy. Ground turkey is cooked all the way through to 165Ā°F, so you can feel completely confident about food safety ā no guesswork involved. Fresh ginger is a longtime go-to for easing nausea, and here it pulls double duty as a genuine flavor powerhouse alongside the earthy turmeric. Everything comes together in a single skillet, which means less cleanup and a meal on the table without a lot of fuss. Finish it with sliced scallions and a handful of fresh parsley for a pop of color and freshness that makes it feel a little special.
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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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