Pork 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 exactly that — golden, caramelized cubes with crispy edges and a tender center. Coconut oil brings a subtle richness to the pan, while fresh thyme, rosemary, garlic, turmeric, and ginger layer in a warmth and depth that makes every bite feel intentional. The technique matters here: letting the rutabaga sit undisturbed in a hot skillet is what builds that gorgeous crust before you even think about stirring. A bright finish of lemon juice and fresh parsley lifts the whole dish and keeps it from feeling heavy. Because every ingredient is naturally free of pork and pork-derived products, there's no need to scrutinize labels or swap anything out — it just works as written. This is the kind of satisfying, vegetable-forward hash that earns a permanent spot in your weeknight rotation.
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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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