Turnip with Coconut
Ingredients20 m servings 102
- 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.
Per Serving: 102 calories; 7.5 8.4 1.2 0 339 Full nutrition
ReviewsRead all reviews 11
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!