Vegetables Recipe ⤑ Turnip with Coconut

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.

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

Cooking 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.

Nutrition Facts

• calories101.5
• carbohydrateContent8.4 g
• fatContent7.5 g
• fiberContent2.3 g
• proteinContent1.2 g
• saturatedFatContent1.4 g
• sodiumContent338.7 mg
• sugarContent4.1 g