Artificial Food Coloring Free 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 get parboiled first, then seared in coconut oil until deeply caramelized on the outside and tender all the way through — a two-step technique that delivers serious texture without any fuss. Turmeric and ginger give the whole skillet a warm, earthy backbone, while a hit of lemon zest and fresh lemon juice at the finish keeps everything bright and lively. Fresh parsley and thyme round it out with herby fragrance that makes this feel far more special than a simple vegetable side has any right to. For anyone avoiding synthetic dyes, this recipe is a genuinely easy win. Every bit of color here comes from real ingredients — the golden hue is all turmeric and caramelization, not a drop of anything artificial. No packaged spice blends, no bottled sauces, no mystery additives to decode on a label. Just whole vegetables, coconut oil, and fresh herbs doing exactly what they're supposed to do. It's the kind of clean, honest cooking that tastes as good as it looks.
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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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