Breastfeeding Friendly Rutabaga Hash with Apple Cider Vinegar Glaze
Rutabaga might not be the first vegetable that comes to mind when you're feeding a hungry, nursing body, but this hash is a genuinely satisfying way to work it into your rotation. The cubed rutabaga gets pan-seared in coconut oil until deeply golden and caramelized, then tossed with sweet red onion, garlic, turmeric, and ginger for a warm, fragrant base that feels nourishing from the first bite. A quick glaze of apple cider vinegar and honey pulls everything together into something glossy and a little tangy — way more exciting than it sounds on paper. Turmeric and ginger are both ingredients many nursing parents actively seek out, and here they show up in a savory context that actually tastes great rather than feeling medicinal. The whole thing comes together in one skillet, which is a genuine blessing when you're short on time and energy. A handful of fresh parsley scattered over the top adds a bright finish, though it's completely optional if you're keeping things simple. Serve it straight from the pan while it's still hot and the glaze is at its stickiest best.
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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)
Can be omittedflat-leaf parsley
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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