Walnut Free Ginger Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this savory hash is exactly the kind of weeknight dinner that changes minds. Golden-seared cubes of the root vegetable get tossed with ground turkey, fresh ginger, turmeric, and coconut aminos for a dish that's deeply fragrant and satisfying without feeling heavy. The double hit of both fresh and ground ginger gives it a bright, warming backbone that pairs beautifully with the earthy sweetness of the rutabaga. Coconut oil handles all the cooking here, so there's no butter or mystery fats to worry about ā just clean, straightforward ingredients from start to finish. A splash of apple cider vinegar at the end lifts everything and keeps the flavors sharp. Finished with scallions and optional parsley straight from the skillet, it's the kind of one-pan meal that looks and tastes like you put in way more effort than you actually did.
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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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