Artificial Food Coloring Free Garlic-Herb Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this skillet hash is exactly the kind of dish that changes minds. The cubes get a proper sear in coconut oil until they're deeply golden and tender all the way through, then everything comes together with garlic, fresh thyme, rosemary, turmeric, and ginger for a savory, aromatic finish. A squeeze of lemon juice and a handful of fresh parsley at the end brighten the whole pan and keep the flavors lively. Every single ingredient here is whole and unprocessed, so there's no need to squint at a label hunting for dyes or synthetic additives — what you see is exactly what goes in. That matters more than people realize with spice blends and packaged seasonings, which are common culprits for hidden colorants, but this recipe leans entirely on fresh herbs and pure ground spices. It's a satisfying, colorful side that earns its color the honest way — from turmeric and a good hard sear.
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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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