Oral Allergy Syndrome Friendly Rutabaga Hash with Apple Cider Vinegar Glaze

Total time40 min

Prep time15 min

Cook time25 min

Oral Allergy Syndrome Friendly Rutabaga Hash with Apple Cider Vinegar Glaze

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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
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked red onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid red onion, tap it and change its rating to Red.
3 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz Carrington Farms Organic Unrefined Coconut Oil
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3 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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)
Omit this
This ingredient likely doesn’t work for the diet.

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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