Chicken Free Lemon Rutabaga Hash
Rutabaga doesn't always get the spotlight it deserves, but this golden, herb-flecked hash is the kind of dish that changes minds fast. The cubes are parboiled first, then seared in coconut oil until deeply caramelized on the outside and perfectly tender within — a two-step technique that gives you that satisfying crispy-edged texture without any fuss. Turmeric and ginger warm up the whole skillet, while softened onion and garlic build a savory base that makes the whole thing smell incredible. Then comes the finish: bright lemon zest, a squeeze of fresh juice, and a handful of parsley and thyme that lift every bite and keep it feeling fresh rather than heavy. It's completely plant-based and naturally free from any poultry, so there's no label-checking or ingredient swapping required — just straightforward, honest cooking. Serve it straight from the pan while it's still sizzling, with scallions scattered over the top if you want a little extra bite.
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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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