Mushroom Free Lemon Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this golden, citrus-bright 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 perfectly tender within — a two-step technique that delivers serious texture without any fuss. Warm turmeric and ginger weave through the onion and garlic base, giving the whole skillet an earthy, aromatic depth that feels far more complex than the ingredient list suggests. A hit of lemon zest and fresh lemon juice at the finish cuts right through the richness and makes everything pop. Fresh parsley and thyme keep it bright and herby all the way to the last bite. For anyone navigating a diet that rules out fungi, this is the kind of hearty, satisfying skillet meal that never feels like a compromise — every ingredient here is straightforward and clean, with no hidden extras to second-guess. Serve it straight from the pan while it's still sizzling.
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!