Pork And Turnips Over Rice

Oxmoor House
6 servings


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1 pound lean boneless pork, cut into 1-inch cubes
1 1/4 teaspoons salt, divided
1/2 teaspoon pepper
2 cups peeled, diced turnips
1 tablespoon sugar
4 cups water, divided
1 1/2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 medium onion, chopped
1 clove garlic, minced
1/4 teaspoon dried whole rosemary
1/8 teaspoon red pepper
Hot cooked rice


Sprinkle pork with 1 teaspoon salt and pepper. Set aside.

Combine turnips, sugar, and 2 cups water in a heavy saucepan. Bring to a boil; reduce heat, and simmer 10 minutes. Drain and set aside.

Combine oil and flour in a large Dutch oven; cook over medium heat, stirring frequently, 5 minutes or until golden brown. Stir in onion and garlic; cook until onion is tender. Add pork and remaining water; stir well. Bring to a boil. Reduce heat; cover and simmer 1 hour or until pork is tender. Stir in rosemary, remaining salt, and red pepper. Cover; simmer 10 minutes. Serve pork and turnips over rice.

Created date

February 2010