Pescatarian 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 gets a proper sear in coconut oil — cooked undisturbed until the undersides turn deep golden — before aromatics like fresh thyme, rosemary, garlic, turmeric, and ginger get folded in for a fragrant, layered finish. A hit of fresh lemon juice and parsley right at the end keeps everything bright and lively. It's a naturally plant-based dish that fits comfortably into a pescatarian lifestyle without any substitutions or workarounds — just honest, whole ingredients doing the heavy lifting. The technique is straightforward but the results feel genuinely restaurant-worthy: crispy edges, tender centers, and a skillet full of color and aroma. Serve it alongside a piece of pan-seared fish or a couple of fried eggs for a complete meal, or let it stand on its own as a satisfying side that steals the show.
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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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