Rice Free Garlic-Herb Rutabaga Hash
Rutabaga is the unsung hero of the root vegetable world, and this hash proves it deserves a permanent spot in your weeknight rotation. The cubed rutabaga gets a proper sear in coconut oil, developing golden, caramelized edges before soaking up a fragrant hit of garlic, thyme, rosemary, turmeric, and ginger. That layering of fresh herbs and warm spices is what takes this from simple side dish to something you'll genuinely crave. A bright finish of lemon juice and fresh parsley lifts the whole skillet and keeps it feeling light despite the hearty base. For anyone navigating a grain-free or rice-free approach to eating, hash-style dishes can feel like a natural swap — and rutabaga holds up beautifully to high heat without turning mushy or bland. The technique is straightforward: patience during the initial sear is the real secret to getting that satisfying golden crust. Whether you serve it alongside eggs at brunch or as a savory side at dinner, this one is a keeper.
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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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