Almond Free Lemon Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this golden, citrus-bright hash is exactly the kind of dish that changes minds. The cubes get parboiled first, then seared in coconut oil until deeply caramelized on the outside and tender all the way through — that two-step technique is what gives you real texture instead of a mushy pile. Turmeric and ginger add a warm, earthy backbone, while fresh lemon zest and juice cut right through the richness at the end for a finish that feels lively and light. Parsley and thyme bring a herby lift that makes the whole skillet smell incredible. For anyone navigating tree nut allergies, this recipe is naturally free of any almond-derived ingredients — every component is straightforward and easy to verify at the store. It works beautifully as a hearty side or a satisfying plant-based main, and the optional scallions on top add just enough bite to make it feel complete.
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Learn more →Ingredients
4 servings
- 1 large rutabaga (about 1.5 lb), peeled and cut into ½-inch cubes
- 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
- 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.
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