Lactose Free Garlic-Herb Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this garlicky, herb-flecked hash is exactly the kind of dish that changes minds. The rutabaga gets a proper sear in coconut oil, building golden, caramelized edges before the onion, garlic, thyme, and rosemary join the party — the result is deeply savory with a warmth from turmeric and ginger that makes every bite interesting. A bright hit of lemon juice and fresh parsley at the end lifts the whole skillet and keeps it from feeling heavy. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing — just a straightforward, satisfying cook. It's the kind of side dish that holds its own next to eggs at brunch or alongside roasted meat at dinner, and it's hearty enough to stand alone as a light meal. If you've been stuck in a potato-hash rut, this is your sign to branch out.
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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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