Seed Oil 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 hard in coconut oil until deeply caramelized on the outside and tender all the way through — a technique that delivers serious texture without a drop of canola, sunflower, or any other refined seed oil. Turmeric and ginger bring a warm, earthy backbone, while fresh lemon zest and juice hit at the very end to brighten everything up in a way that feels almost restaurant-worthy. Parsley and thyme round out the herbs, keeping the whole thing tasting fresh and lively rather than heavy. For anyone who has grown frustrated scanning ingredient labels on packaged foods or restaurant menus for hidden vegetable oils, cooking something like this from scratch with coconut oil is genuinely freeing. It works beautifully as a hearty side or a satisfying plant-forward main, and the optional scallions on top add just the right pop of color and mild bite.
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!