Nutmeg Free Lemon Rutabaga Hash
Rutabaga doesn't get nearly enough love, and this golden, herb-flecked hash is exactly the kind of dish that changes that. The cubes are parboiled first, then seared in coconut oil until deeply caramelized on the outside and tender all the way through — a technique that gives you real texture and color rather than a mushy, forgettable side. Turmeric and ginger bring warmth and a subtle earthiness, while a finishing hit of lemon zest and fresh lemon juice keeps everything bright and lively. Fresh parsley and thyme go in right at the end, so their flavor stays vivid rather than cooking off into nothing. Many warming spice blends lean heavily on nutmeg, but this one builds all its depth from ingredients that are naturally free of it — no substitutions needed, no label-checking required. It works beautifully as a hearty breakfast hash, a satisfying lunch, or a bold vegetable side at 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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