Turnips? Aren't they the butt of jokes...you know, falling off the turnip truck? Like Rodney Dangerfield, turnips don't get no respect...until now. Here, the brine of the peameal works so nicely with the wine.Thanks to Mark Bittman, here's a great combination that will earn the turnip its R E S P E C T. And after one taste, no one will think you fell off the back of a turnip truck.Braised Pork and Turnips
1 T. neutral oil, canola or corn
1 T. butter
1 1/2 pounds peameal, cubed
1 1/2 pounds turnips, pealed and cubed
3/4 c. white wine
Salt and fresh ground black pepper
2 T. parsley
Heat a 12 inch skillet over medium high heat for one minute. Add the oil and butter. When the butter foam subsides or the oil is hot, add the pork, a few cubes at a time. When it's all in there, turn the heat up to high. Cook for about 5 minutes, undisturbed, until the pork is nicely browned on one side. Turn each piece, return the heat to medium-high, and cook for about 3 minutes more.
Add the turnips and shake so there's one even layer. Cook for another 3 or 4 minutes until the turnips brown. Add the liquid and stir once or twice. Add salt and pepper to taste and half the parsley. Turn the heat to medium low and cover. Cook about 30 minutes, stirring every 10 minutes. Remove the cover and raise the heat to medium high; boil the liquid until it is reduced to a syrupy glaze. Taste, adjust seasoning and serve.
1 T. butter
1 1/2 pounds peameal, cubed
1 1/2 pounds turnips, pealed and cubed
3/4 c. white wine
Salt and fresh ground black pepper
2 T. parsley
Heat a 12 inch skillet over medium high heat for one minute. Add the oil and butter. When the butter foam subsides or the oil is hot, add the pork, a few cubes at a time. When it's all in there, turn the heat up to high. Cook for about 5 minutes, undisturbed, until the pork is nicely browned on one side. Turn each piece, return the heat to medium-high, and cook for about 3 minutes more.
Add the turnips and shake so there's one even layer. Cook for another 3 or 4 minutes until the turnips brown. Add the liquid and stir once or twice. Add salt and pepper to taste and half the parsley. Turn the heat to medium low and cover. Cook about 30 minutes, stirring every 10 minutes. Remove the cover and raise the heat to medium high; boil the liquid until it is reduced to a syrupy glaze. Taste, adjust seasoning and serve.
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