Low Sodium Lemon Rutabaga Hash

Total time45 min

Prep time15 min

Cook time30 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

1 large rutabaga (about 1.5 lb), peeled and cut into ½-inch cubes
Fresh Rutabagas Rutabagas Wegmans Rutabagas Sunnyside Fresh Rutabaga, 20 oz
See all
3 tbsp coconut oil
1 medium yellow onion, diced
4 cloves garlic, minced
½ tsp ground turmeric
¼ tsp ground ginger
1 tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp lemon zest (from about 1 lemon)
2 tbsp fresh lemon juice
2 tbsp fresh parsley, roughly chopped
1 tbsp fresh thyme leaves
2 scallions, thinly sliced (optional)

Instructions

1
Bring a medium pot of salted water to a boil. Add the rutabaga cubes and cook for 6–8 minutes, until just barely fork-tender at the edges but still firm at the center — they should not be fully cooked through. Drain well and pat dry with a clean kitchen towel.
2
Heat 2 tablespoons of the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the parboiled rutabaga in a single layer and cook undisturbed for 4–5 minutes, until the undersides are deep golden brown. Stir and continue cooking for another 3–4 minutes, turning occasionally, until the cubes are golden on most sides. Transfer to a plate and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!