Seed Oil Free Rutabaga Hash with Apple Cider Vinegar Glaze
Rutabaga is one of those underrated root vegetables that absolutely shines when you give it some serious heat and a little patience. Here, diced rutabaga gets seared in coconut oil until deeply golden and caramelized, then tossed with sweet red onion, garlic, turmeric, and ginger for a hash that's earthy, warming, and genuinely satisfying. The finishing touch — a quick glaze of apple cider vinegar and honey — pulls everything together into something glossy and bright that balances the richness of the sear perfectly. Cooking with coconut oil instead of the usual canola or vegetable oil is the key move that keeps this recipe clean and free from industrially processed fats. It handles the high heat of the sear beautifully, giving the rutabaga those crispy, caramelized edges without any of the concerns that come with refined seed oils. Every ingredient here is straightforward and easy to source, so there's no label-reading stress involved. Finish it with a handful of fresh parsley if you have it on hand, and serve it straight from the skillet while that glaze is still shimmering.
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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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