Turnip with Coconut

Turnip with Coconut

9
rubiabecka 0

"My Indian mother-in-law makes this yummy side with turnips, but I actually like it best with celeriac. It could probably be adapted to any root-type vegetable. Hing (asafoetida powder) does not add to the flavor; it is actually to aid in digestion, so it is somewhat optional."

Ingredients

20 m {{adjustedServings}} servings 102 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a skillet over high heat; cook the mustard seeds in the hot oil until the seeds no longer are crackling. Stir the asafoetida powder into the mustard seeds; add the turnips, turnip leaves, and onion to the skillet. Season the mixture with the paprika, turmeric, and salt. Pour the water over the mixture, place a cover on the skillet, reduce heat to medium, and cook until the turnip is cooked yet remains crunchy, 5 to 7 minutes. Return heat to high to cook off any excess water. Mix the coconut into the mixture just before serving.
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Reviews

9
  1. 13 Ratings

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This turned out good despite my not having any turnip greens and totally forgetting the coconut. The only thing I didn't like so much was a slight bitterness, which I'm guessing was either th...

Instead of asafoetida powder, I used a clove of garlic. This has wonderful taste, with great spices to tame down the pungency of turnips! I will be making this again!

A keeper for us-- always looking for good ways to prepare the CSA bumper crop of turnips. Made as directed except for: skipped the optional ingredient, added a small amount of garlic, and added...