Soy Free Garlic-Herb Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this garlicky, herb-flecked hash is exactly the kind of dish that changes minds. The rutabaga gets a proper sear in coconut oil — cooked undisturbed until the undersides go deep golden — before onion, garlic, thyme, and rosemary join the pan and fill your kitchen with an aroma that's hard to resist. A pinch of turmeric and ginger add a subtle warmth that makes the whole thing feel a little more complex than your average skillet side. Soy can sneak into a surprising number of packaged seasonings and cooking oils, but every ingredient here is straightforward and easy to verify, so there's no label-reading anxiety involved. A squeeze of fresh lemon juice and a handful of parsley go in right at the end, brightening everything up and keeping the flavors lively. This is the kind of simple, honest cooking that works as a hearty breakfast hash, a satisfying lunch, or a rustic side at dinner — no fuss, just really good food.
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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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