Turnip with Coconut Recipe - Allrecipes.com
Turnip with Coconut Recipe
  • READY IN 20 mins

Turnip with Coconut

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  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 More Reviews

Dec 02, 2011

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 the mustard seed or asafoetida. But nobody else seemed to notice it but me. I will make this again.

 
Mar 17, 2013

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!

 

11 Ratings

Dec 11, 2013

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 some tofu at end to make it into a one dish meal. Hearty and interesting flavor combination. Make sure to use unsweetened coconut-- I almost grabbed the wrong one out of the pantry and I think that would have ruined it. Thanks for the great recipe!

 
Jun 17, 2014

This was SO good! I did not have mustard seed so used celery seed and 1/4 tsp dry mustard instead. Absolutely fabulous way to use turnips and the tops!

 
Jul 02, 2013

Loved the addition of the coconut. Made for a very pleasing dish

 
Mar 10, 2013

Looks and tastes good...

 
Feb 22, 2013

I hate tumeric and I hate coconut. But when you put the two together, WOW! I was halfway through cooking, tasted, and thought I was doomed. Added the coconut and fell in love. Actually, the more coconut the better! Great recipe, thanks rubiabecka.

 

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Nutrition

  • Calories
  • 102 kcal
  • 5%
  • Carbohydrates
  • 8.4 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.5 g
  • 12%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 339 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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