Wheat Free Ginger Rutabaga Hash
Rutabaga is the unsung hero of the root vegetable world, and this hearty skillet hash lets it shine alongside savory ground turkey and a bold lineup of warming spices. The rutabaga gets a proper sear in coconut oil until it's golden and fork-tender, giving you that satisfying caramelized edge that makes every bite interesting. Fresh ginger, turmeric, and ground ginger layer in serious depth of flavor, while coconut aminos add a subtle umami richness that ties the whole pan together ā no soy sauce needed. For anyone navigating a wheat-free lifestyle, this dish is a breath of fresh air because every single ingredient is naturally free of gluten-containing grains, with no swaps or substitutions required. Apple cider vinegar brightens everything up at the end, cutting through the richness of the turkey and coconut oil just enough to keep things lively. Finished with a scatter of fresh scallions and optional parsley, it's a one-skillet 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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