Macadamia Free Garlic-Herb Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this garlicky, herb-forward hash is exactly the kind of dish that changes minds. The rutabaga cubes get a proper sear in coconut oil until they're deeply golden on the outside and tender all the way through — no mushiness, just satisfying caramelized edges with a hearty bite. Garlic, fresh thyme, and rosemary go in once the onion softens, filling the kitchen with an aroma that makes it hard to wait for the finished plate. A pinch of turmeric and ginger add a subtle warmth that rounds everything out without overpowering the fresh herbs. A bright finish of lemon juice and chopped parsley lifts the whole skillet right before serving, cutting through the richness of the coconut oil beautifully. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut-based oils sneaking into your pan. It works as a bold breakfast hash, a hearty side, or honestly a light meal all on its own.
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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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