Vegetarian Lemon Rutabaga Hash
Rutabaga doesn't always get the spotlight it deserves, but this golden, herb-flecked hash is the kind of dish that quietly converts skeptics. 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 makes all the difference in texture. Turmeric and ginger give the whole skillet a warm, earthy backbone, while a hit of lemon zest and fresh lemon juice at the finish keeps things bright and lively. Fresh parsley and thyme round it out with a herby lift that makes this feel far more special than a simple weeknight side has any right to. Everything in this dish is naturally plant-based, so there's no swapping or substituting needed — it just works as written. Serve it straight from the skillet while it's still sizzling and fragrant for the best possible bite.
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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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