Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
45 mins
If possible, chill a can of coconut milk at least an hour prior to starting this meal or overnight. Open the can and scrape off the top cream to use for the greens. Use the remaining liquid to start the coconut rice. Shred the turnip (or other root) and salt in a colander. Wash and dry the greens (either the turnip tops, chard, or your favorite greens) and set aside. Beat up the egg & flour. Squeeze the root shreds and fold into the batter. Warm the oil and dollop into the pan making each pancake. When the last fritters start cooking, saute the greens and finish the coconut chard.
Brown rice is steamed and simmered in either coconut juice or the coconut liquid that may be leftover when cooking with just the “cream” of the full fat coconut milk. Just remember not to shake the coconut milk and the cream will scoop off easily.
I originally created this latke style recipe with Spanish Black Radishes, so if you have those, this is an excellent recipe for it or any other root vegetables such as rutabagas, celery root, daikon or more. The key step is salting and squeezing the liquid from the vegetable. You could do this ahead by a day or two if that is easier as well.
This is a quick, almost exotic variation of the classic creamed spinach. The trick is to use the cream that floats in the top of the can. To best trap this, plan to use full fat coconut milk, avoid shaking the can and store it in the fridge. Next, carefully open the can upside down if possible. This will allow the liquid to be on top and easily poured off for another use. The thicker cream will be ready to be scraped out below.
