Artificial Flavors Free Garlic-Herb Rutabaga Hash
Rutabaga doesn't always get the spotlight it deserves, but this skillet hash is the kind of dish that changes minds fast. The cubes get a proper golden sear in coconut oil before meeting a fragrant mix of garlic, fresh thyme, rosemary, turmeric, and ginger — layers of real flavor built entirely from whole, recognizable ingredients. A bright finish of fresh lemon juice and parsley keeps everything lively and a little unexpected. Every single element here is exactly what it says it is, which matters when you're trying to avoid the vague "natural and artificial flavors" line that shows up on so many packaged seasonings and spice blends. Cooking from scratch with fresh herbs and individual spices puts you fully in control of what goes into the pan. It's a satisfying, hearty side that works beautifully next to eggs in the morning or alongside roasted meat at dinner — and it's the kind of recipe that makes a humble root vegetable feel genuinely exciting.
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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.
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