Cinnamon Free Garlic-Herb Rutabaga Hash
Rutabaga doesn't always get the credit it deserves, but this savory hash is the kind of dish that converts skeptics fast. The diced rutabaga gets a proper sear in coconut oil until golden and tender, then gets tossed with garlic, fresh thyme, rosemary, turmeric, and ginger for a deeply aromatic finish. That combination of warming spices and fresh herbs hits every note without relying on cinnamon, making it a genuinely satisfying option for anyone navigating that particular restriction. The brightness from a squeeze of lemon juice and a handful of chopped parsley at the end keeps everything feeling fresh rather than heavy. It works beautifully as a hearty side or a base for eggs, and the whole thing comes together in one skillet with minimal fuss. Clean, bold, and packed with flavor — this is the kind of vegetable dish you'll actually look forward to making again.
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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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