
Rutabaga might not be the first vegetable that comes to mind when you're craving a satisfying, skillet-cooked hash, but this recipe makes a seriously compelling case for it. The cubes get cooked low and slow in coconut oil until they're deeply golden on the outside and tender all the way through — the kind of caramelized texture that makes you forget you're eating a root vegetable. Garlic, fresh thyme, rosemary, turmeric, and ginger layer in warmth and complexity, while a bright finish of lemon juice and parsley keeps everything feeling fresh and lively. For anyone navigating the strict parameters of a candida-conscious way of eating, finding a hearty, genuinely craveable dish can feel like a challenge. This one checks every box — no refined starches, no sugars, no dairy, just whole vegetables, anti-inflammatory spices, and coconut oil doing exactly what it does best in a hot skillet. Rutabaga is a lower-glycemic alternative to white potato, making it a smart swap that still delivers that comforting, filling quality you want from a hash. The whole thing comes together in one pan, which means less cleanup and more time actually enjoying your meal.
Fig 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 →4 servings











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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
