Cooked Turnips And Pork Recipes

Steps:

• Bring a pot of salted water to a boil. Add turnips; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve bacon fat.
• In the large bowl, combine turnips, bacon, reserved bacon fat and brown sugar. Mix together and serve.

Steps:

• Place a 12-inch skillet, preferably nonstick, over medium-high heat, and heat at least a minute. Add the oil and butter. When the butter foam subsides or the oil is hot, add the pork a few chunks at a time. When it is all in the skillet, turn the heat to high. Cook about 5 minutes, undisturbed, until the pork is nicely browned on one side. Turn each piece, return the heat to medium-high and cook about 3 minutes more.
• Add the turnip chunks, and shake the skillet so that the pork and turnips are all sitting in one layer, or nearly so. Cook another 3 or 4 minutes, or until turnips begin to brown. Add the liquid, and stir once or twice. Add salt, pepper and half the herb, turn heat to medium-low and cover skillet.
• Cook, stirring every 10 minutes, until both pork and turnips are quite tender, about 30 minutes. Remove the cover, and raise the heat to medium-high; boil the liquid until it is reduced to a syrupy glaze. Taste and add more salt and pepper if necessary; then, garnish with the remaining herb and serve.

Steps:

• NOTE: I GUESSED THE AMOUNTS OF WATER AND SALT AS THE ORIGINAL RECIPE GIVES NO AMOUNTS FOR BOTH, SO USE AS A GUIDELINE ONLY. :).
• 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 (by original author): 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.
• NUTRITIONAL FACTS: Amount of fat and calories in the dish will be much less if you spoon off fat on top of broth and remove excess of fat when cutting up meat.

Steps:

• Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.
• In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.

Steps:

• Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker., Whisk remaining ingredients; pour around pork. Cook, covered, on low 3-1/2 to 4-1/2 hours or until a thermometer reads 145° and the meat is tender. , Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices.

Steps:

• Put oil in a large, deep nonstick skillet over medium-high heat. A minute later, add pork, and brown well on at least one side. Sprinkle with salt and pepper.
• Remove meat, and turn heat off for a minute or so. Add garlic and anchovies, with their oil. Cook over low heat, stirring occasionally, until garlic lightly browns and anchovies break up, about 5 minutes. Add turnips, and raise heat to medium. Cook, stirring occasionally, until turnips begin to brown, about 5 minutes. Add tomatoes and their juice, then bring to a boil. Reduce to a simmer, then return pork to skillet. Cover.
• Cook gently until pork and turnips are tender, 30 minutes. If mixture is too watery, remove cover, and raise heat to evaporate some liquid. Taste, and add more salt and pepper if necessary, then garnish, and serve.