Cinnamon Free Lemon Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this bright, savory hash is exactly the kind of dish that changes minds. The cubes are parboiled first, then seared in coconut oil until deeply golden, giving you that satisfying crispy-edged texture that makes a hash worth eating. Turmeric and ginger bring warmth and color without leaning on the spices that can make so many seasoning blends off-limits for people avoiding cinnamon — and every ingredient here is straightforward and easy to verify. A generous hit of lemon zest and fresh lemon juice at the finish keeps everything tasting lively rather than heavy. Fresh parsley and thyme round it out with herby brightness, and the optional scallions add a little pop of color and mild bite. It works beautifully as a hearty side or a satisfying plant-based main, and the whole thing comes together in one skillet with no complicated techniques required.
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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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