Saveur

Photo: Andre 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

This article was first published in Saveur in Issue #115