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Pork and Turnips Over Rice
1 pound of lean boneless pork, cut into 1 inch cubes
1 1/4 teaspoons of salt, divided
1/2 teaspoon of pepper
2 cups of peeled, diced turnips
1 tablespoon of sugar
4 cups of water, divided
1 1/2 tablespoons of vegetable oil
2 tablespoons of all purpose flour
1 medium onion, chopped
1 clove garlic, minced
1/4 teaspoon of dried whole rosemary
1/8 teaspoon of red pepper
Hot cooked rice |
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Sprinkle pork with 1 teaspoon of salt and pepper. set aside.
Combine turnips, sugar and 2 cups of 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. Yield: 6 servings.
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