Pork Free Lemon Rutabaga Hash
Rutabaga doesn't get nearly enough credit, and this golden, herb-flecked hash is exactly the kind of dish that changes minds. The cubes are parboiled first, then seared in coconut oil until deeply caramelized on the outside and tender all the way through — a two-step technique that gives you crispy edges without any mushiness. Turmeric and ginger add a warm, earthy backbone, while fresh lemon zest and juice brighten everything up right at the end so the flavors stay lively and sharp. Parsley and thyme round it out with a herby finish that makes the whole skillet smell incredible. This is naturally free from pork and pork-derived ingredients, with no cured meats, lard, or processed seasonings to second-guess — just whole vegetables, coconut oil, and fresh herbs doing all the heavy lifting. It works beautifully as a hearty side dish or a satisfying plant-based main, especially topped with those thinly sliced scallions for a little bite. If you've been sleeping on rutabaga, consider this your wake-up call.
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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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