Fricassee of Pork and Turnips

Fricassee of Pork and Turnips
4 servings
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1 pound boneless pork loin, cut into 1-inch cubes
1 tablespoon Rustic Rub
2 tablespoons vegetable oil
1/2 cup chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
1 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons flour
1 pound turnips, peeled and cubed (about 2 cups)
2 cups chicken broth, homemade, boxed or canned

Toss the pork with the rub in a bowl and refrigerate for at least 1 hour. Overnight is better.

Heat the oil in a large skillet over medium-high heat. Add the pork and brown evenly. Season with onions, bell peppers, and celery with the salt and cayenne. When pork is brown, remove from the skillet with a slotted spoon. Set aside.

Add flour to the oil in the skillet. Stirring constantly for 4 to 5 minute, make a medium brown roux, the color of peanut butter.

Add the onion,s bell peppers, and celery and cook for 2 to 3 minutes, or until slightly wilted. Return the pork to the skillet and cook, stirring constantly, for 3 to 4 minutes. Add the turnips and broth. Stir to mix well. Bring to a boil, reduce heat to medium-low, and cook stirring occasionally, for 40-50 minutes.

Serve over rice.

 

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