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 savory ground turkey, a punchy hit of fresh ginger, and warm turmeric for a bowl that feels both grounding and bright. Coconut aminos step in where soy sauce would normally go, delivering that same umami depth without any soy whatsoever — and since they're used right in the pan, there's no guesswork about hidden ingredients. Apple cider vinegar cuts through the richness just enough to keep every bite lively. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Finished with sliced scallions and a handful of fresh parsley, it's the kind of weeknight meal that looks and tastes like you put in way more effort than you did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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 8–10 minutes, stirring every 2–3 minutes, until the rutabaga is tender when pierced with a fork and golden on most sides. Transfer to a plate and set aside.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
