Dairy Free Garlic-Herb Rutabaga Hash
Rutabaga is one of those underrated root vegetables that absolutely shines when you give it a proper sear, and this hash delivers exactly that — golden, caramelized edges with a tender center and a fragrant herb-and-garlic finish. Coconut oil does all the heavy lifting here, giving the rutabaga a beautifully rich crust without any butter or dairy in sight, so there's no need to swap or substitute a single thing. The combination of fresh thyme, rosemary, turmeric, and ginger makes the skillet smell incredible, and a final hit of lemon juice and parsley keeps everything bright and lively rather than heavy. It's the kind of dish that makes you wonder why you ever defaulted to potatoes. Whether you're serving it as a hearty side or building a full plate around it, this hash holds its own with bold, satisfying flavor from start to finish. The technique is straightforward — patience during the initial sear is really all it takes to get that gorgeous golden color on every piece.
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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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