Rice Free Lemon Rutabaga Hash
Rutabaga steps in as the hearty, golden-edged star of this skillet dish, proving that a satisfying hash doesn't need a single grain to feel complete. The technique here is key — parboiling the rutabaga first and then searing it in coconut oil gives you cubes that are creamy inside with a genuinely crispy, caramelized exterior. Turmeric and ginger warm the whole thing up, while a hit of lemon zest and fresh lemon juice at the finish keeps it bright and lively rather than heavy. Softened onion and garlic weave through every bite, and fresh parsley and thyme make it smell as good as it tastes. It's the kind of dish that works as a bold side or a satisfying main on its own, and it comes together in one skillet with straightforward pantry staples. If you've been skeptical about rutabaga, this is the recipe that will change your mind.
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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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