Recipe by rubiabecka
"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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turnips, quartered and sliced thinly
fresh turnip leaves, chopped
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.
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 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!
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...
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Turnip with Coconut
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 68
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