Vegan Lemon Rutabaga Hash
Rutabaga doesn't always get the spotlight it deserves, but this golden, citrus-bright hash is the kind of dish that makes you wonder why you ever overlooked it. 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 that satisfying crispy-edged texture without any animal fats or butter in sight. Turmeric and ginger add warmth and a gorgeous color, while fresh lemon zest and juice cut right through the richness at the end, keeping every bite lively. Softened onion and garlic tie the whole thing together, and a finish of parsley, thyme, and optional scallions makes it feel genuinely fresh rather than heavy. This is the kind of plant-based cooking that doesn't ask you to compromise on flavor or satisfaction — it just delivers. Serve it as a hearty side or pile it into a bowl and call it a meal.
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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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