Capsaicin Free Lemon Rutabaga Hash
Rutabaga is an underrated root vegetable, and this golden, herb-flecked hash is exactly the kind of dish that makes you wonder why you haven't been cooking with it all along. 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. Warm turmeric and ginger give the whole skillet an earthy, aromatic backbone, while a finishing hit of lemon zest and fresh lemon juice keeps everything bright and lively. Soft onion and garlic round out the base, and a scatter of fresh parsley, thyme, and optional scallions makes it feel genuinely restaurant-worthy. For anyone navigating a capsaicin-free lifestyle, hash-style dishes can be a minefield of hidden chili powders and spice blends — this one skips all of that entirely and still delivers bold, satisfying flavor through herbs and aromatics alone. It works beautifully as a hearty side or a standalone vegetable main, and the whole thing comes together in one skillet with pantry-friendly ingredients.
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!