Nitrate & Nitrite 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 on every level. The coconut oil gets the diced pieces beautifully golden and caramelized on the outside while staying tender all the way through — no mushy, steamed-out results here. Garlic, fresh thyme, rosemary, turmeric, and ginger layer in a warmth and depth that makes this feel far more special than a simple skillet side. A bright finish of lemon juice and fresh parsley lifts the whole dish right before serving, cutting through the richness in the best way. For anyone navigating preserved-meat-heavy brunch spreads or processed ingredient worries, this hash is a genuinely satisfying alternative built entirely from whole, fresh ingredients — nothing cured, nothing packaged, nothing questionable on the label. Every component is exactly what it says it is: real garlic, real herbs, a clean sea salt seasoning. It's the kind of recipe that proves you don't need shortcuts to get a deeply flavorful, crowd-pleasing dish on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!