fifty frenchmen can't be wrong (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
some_stars) wrote2022-02-12 07:55 am
some_stars) wrote2022-02-12 07:55 am
Entry tags:
turnips good
adapted a mark bittman recipe to make it more interesting (with help from friends) so im recording the results here for posterity. it was EXTREMELY good.
BRAISED PORK AND TURNIPS
Ingredients:
1 TBSP neutral oil
1 TBSP butter
~1.5 lbs pork shoulder, cut into 1 inch pieces
4-5 reasonably sized turnips, peeled and cut into roughly 1.5 inch pieces (it doesn’t really matter, just make them at least as big as the pork pieces so they don’t cook down to mush)
1 onion, diced (or whatever)
5 cloves garlic, smashed
1.5 tsp dried thyme
1 cup of white wine or chicken broth
1/2 cup chopped parsley (more is fine too)
1 tablespoon dijon mustard
Steps:
1. Heat a big pot/Dutch oven on medium high for 2 minutes. Add the oil and butter. When it’s hot, add the onions. Cook until they’re softened but not fully soft. (This isn’t too important; they get very soft in the braise no matter what.) Remove most of it and put in a bowl.
2. Add a little more oil if you need it, get it hot, and add the pork and salt it. Turn heat to HIGH and brown it undisturbed for five minutes. Give it a stir to turn the pieces and brown for 3 more minutes. You don’t have to brown the entire surface, just get a good amount of browning in there. Remove and put in a bowl.
3. With the stove still on high, add a little more oil if you need it, get it hot, and add the turnips, salting them too. Brown for 5 minutes, but don’t worry about getting all sides or getting it super deep brown. Also at this point you can throw the smashed garlic in, or do it in the next step with the thyme; either way works.
4. Make a little space on the bottom of the pot, adding a bit more oil (and heating it) if necessary. Add thyme, stir into the oil (NOT into the turnips—just get it all submerged and oily) and cook for 1-2 minutes. You can turn the stove down a bit here to avoid burning it, if you need to.
5. Stir to mix up the thyme and turnips. Add back the meat and onions. Add the liquid and half your chopped parsley, stir a bit, then turn to medium low and cover.
6. Check back in 15 minutes. If it’s boiling hard (not just simmering), turn it down to low. Give it a stir and cover again, then stir again in 30 minutes and again 30 minutes after that.
7. By now the pork should be yielding/tender when you test it with a fork. (If it’s not, keep cooking and check back every 15 minutes until it is.) Uncover, turn heat to high, and boil until the liquid is reduced enough that it’s syrupy or at least almost. (I can never seem to reduce things that much and it’s not a big deal, as long as it’s at least somewhat thicker than it was.)
8. Stir in a tablespoon of Dijon. Taste and add salt/pepper as needed. Top with rest of parsley and serve (ideally with a salad).
BRAISED PORK AND TURNIPS
Ingredients:
1 TBSP neutral oil
1 TBSP butter
~1.5 lbs pork shoulder, cut into 1 inch pieces
4-5 reasonably sized turnips, peeled and cut into roughly 1.5 inch pieces (it doesn’t really matter, just make them at least as big as the pork pieces so they don’t cook down to mush)
1 onion, diced (or whatever)
5 cloves garlic, smashed
1.5 tsp dried thyme
1 cup of white wine or chicken broth
1/2 cup chopped parsley (more is fine too)
1 tablespoon dijon mustard
Steps:
1. Heat a big pot/Dutch oven on medium high for 2 minutes. Add the oil and butter. When it’s hot, add the onions. Cook until they’re softened but not fully soft. (This isn’t too important; they get very soft in the braise no matter what.) Remove most of it and put in a bowl.
2. Add a little more oil if you need it, get it hot, and add the pork and salt it. Turn heat to HIGH and brown it undisturbed for five minutes. Give it a stir to turn the pieces and brown for 3 more minutes. You don’t have to brown the entire surface, just get a good amount of browning in there. Remove and put in a bowl.
3. With the stove still on high, add a little more oil if you need it, get it hot, and add the turnips, salting them too. Brown for 5 minutes, but don’t worry about getting all sides or getting it super deep brown. Also at this point you can throw the smashed garlic in, or do it in the next step with the thyme; either way works.
4. Make a little space on the bottom of the pot, adding a bit more oil (and heating it) if necessary. Add thyme, stir into the oil (NOT into the turnips—just get it all submerged and oily) and cook for 1-2 minutes. You can turn the stove down a bit here to avoid burning it, if you need to.
5. Stir to mix up the thyme and turnips. Add back the meat and onions. Add the liquid and half your chopped parsley, stir a bit, then turn to medium low and cover.
6. Check back in 15 minutes. If it’s boiling hard (not just simmering), turn it down to low. Give it a stir and cover again, then stir again in 30 minutes and again 30 minutes after that.
7. By now the pork should be yielding/tender when you test it with a fork. (If it’s not, keep cooking and check back every 15 minutes until it is.) Uncover, turn heat to high, and boil until the liquid is reduced enough that it’s syrupy or at least almost. (I can never seem to reduce things that much and it’s not a big deal, as long as it’s at least somewhat thicker than it was.)
8. Stir in a tablespoon of Dijon. Taste and add salt/pepper as needed. Top with rest of parsley and serve (ideally with a salad).