Cinnamon 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 coconut oil gets the diced rutabaga deeply golden and caramelized before a tangy apple cider vinegar and honey glaze pulls everything together into something genuinely craveable. Red onion, garlic, turmeric, and ginger round out the flavor without leaning on any warming spices that can sneak cinnamon into the mix — so if you're navigating that particular sensitivity, this one is a clean, confident choice. So many savory hash recipes and spice blends default to cinnamon for depth, but here the turmeric and ginger do all the heavy lifting with an earthy, slightly peppery warmth that feels just as satisfying. The glaze step is the real magic moment — watch it reduce until it clings to every cube of rutabaga in a sticky, glossy coat. A handful of fresh parsley scattered over the top adds a bright finish that makes the whole skillet look as good as it tastes. Serve it straight from the pan while it's hot and the edges are still a little crisp.
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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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