COOKED TURNIPS

SERVES 3-4 AS A MAIN DISH

This is the way my mother and grandmothers cooked turnips. It is an example of simple, basic Pennsylvania Dutch cooking. Beef can be used in place of the pork. I like it either way. We usually use this as a main dish, served with rye bread and Apple Butter. But the Dutch would also serve it as a side dish for a large meal.

INGREDIENTS

2 pounds pork country ribs (or use beef, such as chuck)

One medium onion, cut in wedges

Water

Salt and pepper to taste

4 pounds turnips, peeled and cut into 1-1/2 inch wedges

Place the pork and onions in a 5 or 6 quart stock pot. Add enough water just to cover. Season with salt and pepper. Place on high heat and bring to a boil. Cover, reduce heat to medium-low and simmer until pork is very tender, about 1 hour. Remove pork from pot. When cool enough to handle, take the meat off the bones and cut into small pieces. Reserve for later.

Add the turnips to the broth. Add more salt and pepper to taste. Bring back to a boil, then reduce heat, cover and simmer until turnips are tender, about 30 minutes. Add the reserved pork and cook another 5 minutes. Taste for seasoning. Serve immediately, or keep over very low heat.

Notes: Although my mother would never do it, you could first brown the meat in a little oil to add extra flavor to the broth. Sometimes turnips are slightly more bitter, depending on the season. When that happens, we usually add a little sugar to the broth.

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