Celery Free Garlic-Herb Rutabaga Hash
Rutabaga is the underrated root vegetable that deserves a permanent spot in your weeknight rotation, and this garlicky, herb-loaded hash is exactly the recipe to prove it. The rutabaga gets a proper sear in coconut oil until each cube is deeply golden and just tender all the way through — that caramelized crust is everything. Onion, garlic, fresh thyme, and rosemary go in next, building a savory, aromatic base that makes the whole kitchen smell incredible. A pinch of turmeric and ginger add a subtle warmth that rounds out the flavor without overpowering the herbs. A bright hit of lemon juice and fresh parsley at the end keeps it feeling light and lively rather than heavy. For anyone navigating a celery-free lifestyle, this is the kind of satisfying, plant-forward dish that needs absolutely zero substitutions or workarounds — every ingredient here is naturally free of the concern, no label-reading required. Serve it as a hearty side or pile it into a bowl and call it dinner.
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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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