Sesame Free Rutabaga Hash with Apple Cider Vinegar Glaze
Rutabaga doesn't get nearly enough credit, and this hash is exactly the kind of dish that changes minds. The cubed root vegetable gets a proper sear in coconut oil until deeply golden, then comes back together with sweet red onion, warm turmeric, and a hit of ginger for a skillet that smells absolutely incredible. The finishing move — a quick glaze of apple cider vinegar and honey — reduces into something sticky, tangy, and just a little sweet, coating every piece in a way that feels far more sophisticated than the ingredient list suggests. Every component here is naturally free of sesame in any form, so there's no need to scrutinize labels or worry about hidden tahini or sesame oil sneaking into the dish. It's a clean, whole-food recipe built entirely from produce, spices, and pantry staples you likely already have on hand. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that pulls the whole thing together. Serve it as a hearty side or let it anchor a simple weeknight plate — either way, it's a keeper.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!