Can I ask you how often you cook with turnips? Yes, I thought so. Me too. But do try this Indian dish with a hint of the North and a touch of the South. The coconut milk pairs very well with creamy turnip. The recipe is adapted from one provided by The Splendid Table.
Turnips in Coconut Milk
2 Tblspn ghee
1 small Tblspn black mustard seeds
1 tspn cumin seeds
3 cloves garlic, finely chopped
1 small red or white onion, finely chopped
1 green chilli, split from the tail to near the top but keeping the chilli intact
2 Indian dried red chillies
1 Tblspn coriander powder
2 tomatoes, chopped
500g young turnips, peeled and diced
1 cup coconut milk
o.5 tspn turmeric powder
sea salt to taste
coriander leaves for garnish
Heat the ghee in a kadhai, wok or heavy pan, and add the mustard seeds. Allow them to pop, then add the cumin seeds. As they turn golden, add the garlic, onion and green chilli and cook until the onion begins to brown, about 5 mins.
Now stir in in the coriander powder and tomatoes, and cook about 5 mins. Add a splash of water if necessary.
Add the coconut milk, turnips, turmeric and sea salt, and mix will. Add a cup of water. Simmer, stirring occasionally, until the turnips are cooked. This will take 15 minutes or so. If there is too much liquid, boil on high until it is reduced.
Serve garnished with coriander leaves.
recipe notes and alternatives
Grind the tomatoes in your spice grinder or with an immersion blender for a smooth sauce.
This recipe will work for a variety of vegetables – try celeriac or kohlrabi.
Panch phoron makes an excellent replacement for mustard seeds. Reduce the quantity a little, toast them quickly in the ghee and then continue with the recipe.