Turnip With Coconut Recipes

TURNIP WITH COCONUT

Turnip with Coconut image

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.

Provided by rubiabecka

Categories Side Dish Vegetables

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
½ teaspoon mustard seed
¼ teaspoon asafoetida powder
2 turnips, quartered and sliced thinly
4 fresh turnip leaves, chopped
½ onion, minced
1 teaspoon paprika
1 teaspoon turmeric
½ teaspoon salt
2 tablespoons water
1 tablespoon shredded coconut

Steps:

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.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 8.4 g, Fat 7.5 g, Fiber 2.3 g, Protein 1.2 g, SaturatedFat 1.4 g, Sodium 338.7 mg, Sugar 4.1 g

MASHED GARLIC TURNIPS

Mashed Garlic Turnips image

For those of you who don't like or haven't tried turnip. Great with a steak, a roast, or chops. From: 500 Low-Carb Recipes by Dana Carpender

Provided by Nana Lee

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs turnips, peeled and cut into chunks
8 garlic cloves, peeled and sliced
2 tablespoons butter
2 tablespoons prepared horseradish
1 teaspoon salt or 1 teaspoon seasoning salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
3 tablespoons chopped fresh chives

Steps:

Place the turnips and the garlic in a saucepan with a tight-fitting lid.
Add water to fill about halfway, cover, and place over medium-high heat.
Bring to a boil, turn down the burner, and simmer until quite soft (about 15 minutes).
Drain the turnips and garlic very well.
Using a potato masher, mash the turnips and garlic together.
Stir in the butter, horseradish, salt, pepper, and nutmeg, and mix well.
Just before serving, stir in the chives.
Each serving has 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 2 grams of protein.

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