AIP Friendly Garlic-Herb Rutabaga Hash
Rutabaga is one of those underrated root vegetables that absolutely shines when you give it a proper sear, and this hash delivers golden, caramelized edges with a tender center that feels genuinely satisfying. Coconut oil gets the skillet ripping hot so each cube develops real color before the aromatics ever hit the pan — that technique is what separates a great hash from a soggy one. Onion, garlic, fresh thyme, and rosemary build a savory backbone, while turmeric and ginger add warmth without overwhelming the dish. A bright finish of lemon juice and fresh parsley lifts everything at the last second, keeping the flavors clean and lively. Following an autoimmune protocol means navigating a long list of off-limits ingredients, and this recipe leans entirely on whole roots, fresh herbs, and coconut oil — nothing that needs a label check or a substitution. It comes together in one skillet and serves four, making it an easy weeknight side or a hearty base for a simple protein. Once you see how well rutabaga crisps up, it's going to earn a permanent spot in your rotation.
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 ½ lb), peeled and cut into ½-inch dice
- 3 tbsp coconut oil
- 4 cloves garlic, minced
- ½ medium yellow onion, finely diced
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt, plus more to taste
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh lemon juice
Instructions
- 1
Heat 2 tablespoons of the coconut oil in a 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 golden brown.
- 2
Stir the rutabaga and continue cooking, stirring every 2–3 minutes, for another 10–12 minutes, until the pieces are golden on most sides and a knife tip slides through the center with no resistance.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!