Beef Free Lemon Rutabaga Hash
Rutabaga is one of those underrated root vegetables that absolutely shines when you give it a little heat and patience. Here, it gets parboiled until just barely tender, then seared in coconut oil until the edges turn a deep, satisfying golden brown — that two-step technique is what makes the texture so good. Turmeric and ginger bring 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 a herby lift that makes the whole skillet smell incredible. There's no meat anywhere in this dish, and it doesn't need any — the caramelized rutabaga is hearty and filling all on its own. It comes together in one pan and is the kind of thing you'll want to make on a lazy weekend morning or as a bold side for dinner.
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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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