Xanthan Gum Free Ginger Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this hearty skillet hash is exactly the kind of dish that changes minds. Golden-seared cubes of the root vegetable get cooked until fork-tender and caramelized, then tossed with savory ground turkey, fresh ginger, turmeric, and a splash of coconut aminos for a deeply satisfying one-pan meal. The double hit of both fresh and ground ginger gives the whole thing a warm, aromatic backbone that makes it taste far more complex than the ingredient list suggests. Apple cider vinegar brightens everything at the end, cutting through the richness of the coconut oil and turkey in just the right way. Every ingredient here is naturally free of thickeners and stabilizers ā no gums, no fillers, nothing processed ā so you can cook with total confidence. Finished with sliced scallions and a handful of fresh parsley, it's colorful, fragrant, and genuinely craveable straight from the skillet. This is the kind of weeknight dinner that earns a permanent spot in the rotation.
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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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