Brazil Nut Free Garlic-Herb Rutabaga Hash
Rutabaga doesn't always get the credit it deserves, but this skillet hash is the kind of dish that converts skeptics fast. The diced rutabaga gets a proper sear in coconut oil until each piece is deeply golden and tender all the way through — no mushy, steamed-vegetable vibes here. Garlic, fresh thyme, and rosemary go in at just the right moment so they bloom without burning, and a pinch of turmeric and ginger adds a subtle warmth that makes the whole pan smell incredible. A bright hit of lemon juice and a handful of fresh parsley at the finish keep everything lively and balanced. Because this recipe is built entirely from whole vegetables, fresh herbs, and a handful of pantry spices, there's no need to scrutinize labels or worry about hidden nut ingredients sneaking in. It works beautifully as a hearty side alongside eggs, roasted chicken, or really anything that could use a golden, garlicky companion on the plate.
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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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