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COOKED TURNIPS WITH PORK (or Beef)

http://teriskitchen.com/padutch/turnips.html

SERVES 4 AS A MAIN DISH

This recipe is the way my mother and grandmothers cooked turnips. It is an example of simple, basic Pennsylvania Dutch cooking. Beef, such as chuck, can be used in place of the pork. I like it either way, but pork is my favorite. We usually serve this as a main dish and one pot meal, with rye bread and apple butter on the side. However, my grandmother sometimes served turnips as a side dish for a large family meal.

INGREDIENTS

2 pounds pork country ribs (or use beef, such as chuck, cut into large cubes)

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 (or beef) 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 warm over very low heat.

Notes: Although my mother would never do it, I like to brown the meat in a little oil to add extra flavor to the broth. Occasionally, turnips can be a little bitter. When they were, my grandmother added a little granulated or brown sugar to the broth. We never seem to have that issue but, if you do, just add a little to taste.