Hazelnut Free Garlic-Herb Rutabaga Hash
Rutabaga doesn't always get the spotlight it deserves, but this skillet hash is here to change that. The root vegetable gets cooked low and slow in coconut oil until each cube is deeply golden and tender all the way through, then tossed with garlic, fresh thyme, rosemary, turmeric, and ginger for a savory, aromatic finish that feels anything but ordinary. A squeeze of lemon juice and a handful of fresh parsley at the end brighten the whole dish and keep it tasting lively. Tree nut allergies can make navigating packaged or restaurant food genuinely stressful, but this recipe is built entirely from whole, straightforward ingredients — no sauces, no spice blends, no hidden surprises to second-guess. Every component is exactly what it says it is, which makes cooking with confidence completely effortless here. It works beautifully as a hearty side alongside eggs, roasted chicken, or really anything that benefits from something golden and garlicky 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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