Celery Free Rutabaga Hash with Apple Cider Vinegar Glaze
Rutabaga is one of those underrated root vegetables that absolutely shines when you give it a proper sear, and this hash does exactly that. The diced pieces get cooked in coconut oil until deeply golden and caramelized on the outside while staying tender at the core — a texture that's genuinely satisfying. Red onion, garlic, turmeric, and ginger build a warm, aromatic base, and then the apple cider vinegar and honey glaze ties everything together with a sweet-tangy finish that clings to every piece. It's the kind of dish that makes you wonder why rutabaga isn't on your regular rotation already. For anyone navigating a celery-free lifestyle, this recipe is naturally free of that ingredient without any substitutions or workarounds needed — just straightforward, flavorful cooking. A scatter of fresh flat-leaf parsley at the end adds a bright, herby note that lifts the whole thing. Serve it straight from the skillet while the glaze is still glossy and hot.
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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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