Q: What food would you drive through rain, fog & rush hour traffic for?

A: Turnips.

Even as I was crawling my car across the Bay Street bridge, posing as a commuter on my way to the grocery store to fulfill my craving for turnips with supper, I thought it was funny.

Pre-paleo I'm not sure I ever, even once, ate a turnip. But now I have a deep & abiding fondness for them.

I revere them above any other root food.

They're lovely when they're young & fresh (they can even be sliced into salads then), and remain friendly even when they've been over-wintering for  awhile.

And they're low-FODMAP, which has been a consideration at our house for over a year.

Turnips inspired this recipe.

As delicious as this dish is for supper (or breakfast), every time I make it, I dream of leftovers:

A salad of cold cooked halibut & turnips with generous amount of chopped cilantro and a dressing made from the leftover coconut milk & some lime.

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Coconut-Poached Halibut & Turnips with Greens

 from Biohack U 

  • 4 cups Turnips, chopped in bite sized pieces
  • 1 cup water
  • 1 teaspoon Himalayan Salt (or similar)
  • 1 Tablespoon coconut oil
  • 1/2 cup green onions, chopped (green part only for low-FODMAP)
  • 2 large or 3 medium bunches chard
  • 1 1/2 cups no-additive coconut milk
  • 4 portions Halibut
  • 2 tablespoons Coconut Aminos
  • 2 more teaspoons Himalayan Salt (or similar)
  • 1/2 cup chopped Cilantro

Place chopped Turnips, Water and 1 teaspoon Salt in a large frying pan with a lid. Turn heat to medium-high and simmer, with the lid offset slightly, until the turnips are softened and the water has evaporated.

Meanwhile, prep the green onions and chard. Use scissors to cut the thick sections of chard stem from the leaves. Chop the chard stems finely. Add the coconut oil to a second frying pan on medium heat and sizzle the chard stalks gently with the chopped green onions.

Cut the chard leaves into manageable pieces. Once the chard stalks have softened, add the leaves to the pan with the Coconut Aminos and 2 teaspoons of salt. Stir to wilt.

Once the water has evaporated form the turnips, turn the heat down to medium, and add the coconut milk to the pan. Nestle the fish portions in the turnips and place the lid on tightly. Cook for 10 minutes, slightly longer if the portions are very thick.

Plate the greens first, then the Coconut-Poached Halibut & Turnips. Garnish with chopped Cilantro.

Low-FODMAP: Coconut is low-FODMAP in small quantities. Moderate consumption of the poaching liquid.

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