Cooked Turnips and Pork

Name: Cooked Turnips and Pork
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 3-4 serving(s)
Ingredients: 2 lbs country-style pork ribs (or use beef, such as chuck); 1 medium onion, cut in wedges; 6 -8 cups water; 1 teaspoon salt, to taste; pepper, to taste; 4 lbs turnips, peeled and cut into 1 1/2 inch wedges

Submitted by Inge 1505

"I found this Pensylvania Dutch recipe at teriskitchen.com anwsering a community request. I post it here so that it can be put in my cookbook. I haven't tried it yet, so let me know what you think. - Here the original comment for the recipe,"This is the way my mother and grandmothers cooked turnips. It is an example of simple, basic Pennsylvania Dutch cooking. Beef can be used in place of the pork. I like it either way. We usually use this as a main dish, served with rye bread and Apple Butter. But the Dutch would also serve it as a side dish for a large meal.""

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Ready In:: 1hr 40mins
Ingredients:: 6
Serves:: 3-4

ingredients

2 lbs country-style pork ribs (or use beef, such as chuck)
1 medium onion, cut in wedges
6 -8 cups water
1 teaspoon salt, to taste
pepper, to taste
4 lbs turnips, peeled and cut into 1 1/2 inch wedges

directions

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.

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RECIPE SUBMITTED BY

Inge 1505

Hi, I am German and I live with my husband Thorsten (Chef Thorsten)in the former German capital Bonn, a rather small town near Cologne at the river Rhine. I work in a teashop (a TeaGschwendner franchise shop, see my web site link) situated in a quaint little old house in the center of Bonn and like it a lot. I enjoy to make myself comfortable with a cup of tea and a book (an old cookbook is good).

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