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Pork And Turnips Over Rice

Yield 6 servings


  • 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

How to Make It

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

  2. 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.

  3. 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.

Oxmoor House Homestyle Recipes