Pistachio Free Garlic-Herb Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this skillet hash is exactly the kind of dish that changes minds. The cubed root vegetable gets a proper sear in coconut oil until the edges turn deeply golden, then it's 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 thing up beautifully. Every single ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination stress to worry about. This is the kind of hash that works as a hearty side dish or an honest main when you want something warming and plant-forward without a lot of fuss.
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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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