Turnip with Coconut

Turnip with Coconut

Made  times
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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


20 m servings 102 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

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...

I made this the first time and made some errors. First oil. I don't like vegetable oil so I used olive. After it was too late, it occurred to me that I should have used coconut oil! So I then ...

My husband thought he was eating scalloped potatoes. He's not adventerous with out of the norm veggies. Turnips were never a menu item for us. Since turnips were recently a part of my weekly CSA...

This was amazing. We are low carb and this was a super substitute for potatoes. I followed directions except for the powder that I have never heard of that she said was optional. I used garlic i...

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!

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

Looks and tastes good...

Other stories that may interest you