Hashed Turnips
Credit: André Baranowski
3 1/2 lbs. turnips, peeled and cut into 1/2" cubes
2 tbsp. extra-virgin olive oil
1 6-oz. boneless pork chop, cut into 1/4" cubes
Kosher salt and freshly ground white pepper, to taste
1 large onion, roughly chopped
4 cloves garlic, finely chopped
2 bay leaves
1/2 tsp. dried thyme
2 tbsp. unsalted butter
1/2 cup heavy cream
2 tbsp. chopped flat-leaf parsley, for garnish
1. Place turnips in a large bowl and cover with water; set aside. Heat oil in a 12" skillet over medium-high heat. Season pork with salt and pepper to taste and add to skillet. Cook, stirring occasionally, until lightly browned, 5 minutes. Add onions and continue to cook, stirring occasionally, until soft and lightly browned, about 10 minutes.
2. Meanwhile, drain turnips in a colander and pat dry with paper towels. Add turnips, garlic, bay leaves, thyme, and butter to skillet. Cook, stirring occasionally and scraping bottom of skillet with a wooden spoon until turnips soften and lightly brown, about 15 minutes. Stir in heavy cream, reduce heat to medium-low, and cook, covered, stirring occasionally, until turnips can be easily mashed with a fork, about 30 minutes. Season to taste with salt and pepper. Transfer to a platter and sprinkle with parsley.
SERVES 6 – 8
The dried thyme is so essential to this dish. It really perfumes the hash, adds complexity and makes the dish special.
The dried thyme is so essential to this dish. It really perfumes the hash, adds complexity and makes the dish special.
Rating: 5