- 2 – 4 tblspns coconut oil
- 1 tblspn potato flour – or cornflour
- 1 tblspn icing sugar
- ½ tsp ground cardamom seeds
- 250g/8 oz turnips – approx.
- Mix the potato flour, sugar, ground cardamom in a bowl. Using a teaspoon, add drops of water until the potato flour goes liquid.
- Put the coconut oil in a large frying pan over a gentle heat to melt.
- Top and tail the turnips and give them a good scrubbing, then cut into very thin slices.
- Dip the turnip slices into the potato flour mix.
- Arrange the turnips round and round the frying pan, each slice slightly overlapping.
- Turn the heat up to medium and leave to fry for about 10 mins or until underside is golden.
- With a bit of swearing and the biggest pan slice you have, turn the turnips over and cook for a further 10 mins, or until that side is golden as well.
- Salt just before serving – or could sprinkle a bit of icing sugar if sweet of tooth.
A most surprising recipe. The turnips don’t taste turnipy, if anything they taste rather of apples. They take up the flavour of the cardamom wonderfully. And so the pud could be made with other pudding spices, such as cinnamon or mixed spice instead. The turnips do stick together – I think it happens as the sugar melts. In fact, it all becomes a bit of a sticky mess, so not really a recipe for a dinner party. But an excellent recipe to tease friends with – guess the ‘fruit’.