Anti Inflammatory Lemon Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this golden, herb-flecked hash is exactly the kind of dish that changes minds. The cubes are parboiled until just barely tender, then seared in coconut oil until deeply caramelized on the outside — that two-step technique is what gives you crispy edges and a satisfying, almost buttery interior. Turmeric and ginger bring serious anti-inflammatory firepower without overwhelming the dish, weaving into the onion and garlic base to create a warm, earthy backbone. A bright finish of lemon zest, fresh lemon juice, parsley, and thyme lifts everything at the end, keeping the flavors clean and vibrant rather than heavy. Every ingredient here pulls double duty — tasting great while also supporting a low-inflammation approach to eating. It works beautifully as a hearty side or a plant-forward main, and the whole thing comes together in one skillet with minimal fuss. Scatter some scallions on top before serving and you've got a dish that looks as good as it tastes.
About FigFig 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!