Cooked Turnips And Pork

1. 1

   NOTE: I GUESSED THE AMOUNTS OF WATER AND SALT AS THE ORIGINAL RECIPE GIVES NO AMOUNTS FOR BOTH, SO USE AS A GUIDELINE ONLY. :).

2. 2

   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.

3. 3

   Remove pork from pot. When cool enough to handle, take the meat off the bones and cut into small pieces. Reserve for later.

4. 4

   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.

5. 5

   Add the reserved pork and cook another 5 minutes. Taste for seasoning. Serve immediately, or keep over very low heat.

6. 6

   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.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

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