Pork Free Rutabaga Hash with Apple Cider Vinegar Glaze
Rutabaga doesn't get nearly enough credit, and this hash is here to change that. The chunky root vegetable gets seared in coconut oil until deeply golden, then tossed with red onion, garlic, warm turmeric, and ginger for a skillet that smells absolutely incredible. The real magic happens at the end when apple cider vinegar and honey hit the pan and reduce into a sticky, tangy-sweet glaze that coats every piece. It's the kind of dish that feels rustic and a little unexpected — in the best possible way. Every ingredient here is naturally free of pork and pork-derived products, so there's no label-checking or substitution stress involved. Serve it straight from the skillet with a scatter of fresh parsley and it's honestly hard to believe something this satisfying came together so simply.
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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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