BHA & BHT Free Rutabaga Hash with Apple Cider Vinegar Glaze
Rutabaga is one of those underrated root vegetables that absolutely shines when you give it the right treatment, and this hash does exactly that. The key move is letting the diced pieces sit undisturbed in hot coconut oil until they develop a deep, caramelized crust — that patience pays off in a big way. Softened red onion, garlic, turmeric, and ginger build a warm, aromatic base, and then a quick glaze of apple cider vinegar and honey pulls everything together into something glossy and genuinely craveable. Every ingredient here is whole and straightforward, which matters a lot when you're avoiding synthetic preservatives like BHA and BHT that sneak into so many packaged oils, spice blends, and condiments. Cooking with coconut oil and raw honey instead of processed alternatives keeps this dish completely clean without sacrificing any richness or depth. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole skillet look as good as it tastes. This is the kind of weeknight side dish that quietly becomes a regular in your rotation.
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Learn more →Ingredients
4 servings
- 1 large rutabaga (about 1.5 lb), peeled and cut into ½-inch dice
- 1 medium red onion, cut into ½-inch dice
- 3 tbsp coconut oil
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- ½ tsp salt
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 2 tablespoons 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 deep golden brown.
- 2
Stir the rutabaga and continue cooking, stirring every 2–3 minutes, until the pieces are golden on most sides and just tender when pierced with a fork, about 8–10 minutes more. Transfer to a plate and set aside.
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