Red Meat Allergy Friendly Ginger Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this skillet hash is here to change that. Tender golden cubes of the root vegetable get cooked alongside ground turkey, which makes this dish completely free of beef, pork, lamb, or any other red meat that can trigger an allergic response. The flavor profile is anything but plain ā fresh ginger, turmeric, and minced garlic build a warm, aromatic base that smells incredible as it hits the hot pan. Coconut aminos and a splash of apple cider vinegar add a savory, slightly tangy finish that ties everything together without relying on soy sauce or any hidden red-meat-derived ingredients. Everything comes together in a single skillet, which means less cleanup and more time to enjoy the meal. Finish it with sliced scallions and a handful of fresh parsley for a pop of color and brightness that makes it feel just a little bit fancy.
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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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